Perfect picnic pies
Food tastes better outside, and if the weather holds, pies are the ideal picnic food.
Best-ever bacon and egg pie
|400 g||Butter puff pastry, (or pre-rolled flaky puff)|
|1||Ready rolled pastry, (paneton)|
|4 tbsp||Fresh parsley|
|4 tbsp||Basil, (chopped)|
|1||Salt & freshly ground pepper, (to season)|
|2||Large ripe tomatoes, (firm)|
Vegetable picnic frittata
|4||Waxy potatoes, (peeled and sliced)|
|500 g||Spinach leaves|
|3 tbsp||Olive oil|
|1 pinch||Chilli powder|
|150 g||Feta cheese|
|1||Sea salt and cracked black pepper, (to season)|
|100 g||Cheddar cheese, (grated)|
BEST-EVER BACON and EGG PIE
- Place a baking tray in the oven and heat to 210°C. The pie will be placed on the heated tray, which helps cook the pastry.
- Divide the pastry into 2 pieces, one slightly larger than the other.
- Roll out the larger piece and ease it into a 33cm x 20cm oblong pie tin (or 24cm round) with a removable base.
- Discard the bacon rind and cut the rashers into small strips. Place the pieces in an even layer over the pastry base.
- Break nine of the eggs one at a time, placing directly on top of the bacon, taking care not to break the yolks.
- Chop the herbs finely and scatter evenly over the eggs.
- Season liberally with salt and pepper, then finish by placing thin tomato slices on the herbs.
- Roll out the remaining pastry and place on top of the pie. Beat the remaining egg in a cup with a fork.
- Use a little of the beaten egg to seal the pie by brushing the underside of the pastry lid and gently pressing it down into the sides.
- Brush the remaining egg over the lid to glaze. Place the pie in the preheated oven on the preheated baking tray and cook for 45-50 minutes until the pastry is golden and crisp.
- When cooked, remove the pie and allow it to stand for at least 20 minutes. Serve warm or cold. Serves 6-8. Wine match: cold lager or chilled pinot gris.
VEGETABLE PICNIC FRITTATA
- Simmer the potatoes in salted water until just tender – do not overcook. Drain well.
- Place the spinach leaves in a pan with a little water, then bring to a simmer until they wilt.
- Remove from the heat, cool and squeeze out the excess liquid. Chop roughly.
- Roast the capsicums in a hot oven (190°C) until the skins blister and begin to darken or char.
- Remove from the oven and when cool enough to handle, remove the stalks, skin and seeds.
- Cut each capsicum into several strips. Heat the oil in a 22cm heavy ovenproof frying pan.
- Add the onion and chilli powder to the pan and cook very slowly until the onion is soft and golden.
- Remove the pan from the heat, then layer the potatoes on top of the onion, followed by layers of spinach and capsicum.
- Cut the feta into small cubes and place on top of the capsicum. Beat the eggs with salt and black pepper and pour over the frittata.
- Top with grated cheese and bake in a preheated 175°C oven for 30-40 minutes until the egg has set and is puffed up and nicely brown.
- Serve warm straight from the pan, or turn out and serve in slices with a spicy chutney. Serves 6-8. Wine match: rosé or cold lager.