Perfect picnic pies

Perfect picnic pies

Listener 21/1/2012

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8

Serves 6

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)
6 slices Bacon
10 Eggs
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 Red capsicum
3 tbsp Olive oil
2 Onions, (sliced)
1 pinch Chilli powder
150 g Feta cheese
8 Eggs
1 Sea salt and cracked black pepper, (to season)
100 g Cheddar cheese, (grated)

Directions

BEST-EVER BACON and EGG PIE

  1. 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. 
  2. Divide the pastry into 2 pieces, one slightly larger than the other.
  3. Roll out the larger piece and ease it into a 33cm x 20cm oblong pie tin (or 24cm round) with a removable base. 
  4. Discard the bacon rind and cut the rashers into small strips. Place the pieces in an even layer over the pastry base.
  5. Break nine of the eggs one at a time, placing directly on top of the bacon, taking care not to break the yolks.
  6. Chop the herbs finely and scatter evenly over the eggs.
  7. Season liberally with salt and pepper, then finish by placing thin tomato slices on the herbs. 
  8. Roll out the remaining pastry and place on top of the pie. Beat the remaining egg in a cup with a fork.
  9. 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.
  10. 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.
  11. 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

  1. Simmer the potatoes in salted water until just tender – do not overcook. Drain well. 
  2. Place the spinach leaves in a pan with a little water, then bring to a simmer until they wilt.
  3. Remove from the heat, cool and squeeze out the excess liquid. Chop roughly.
  4. Roast the capsicums in a hot oven (190°C) until the skins blister and begin to darken or char.
  5. Remove from the oven and when cool enough to handle, remove the stalks, skin and seeds.
  6. Cut each capsicum into several strips. Heat the oil in a 22cm heavy ovenproof frying pan.
  7. Add the onion and chilli powder to the pan and cook very slowly until the onion is soft and golden.
  8. Remove the pan from the heat, then layer the potatoes on top of the onion, followed by layers of spinach and capsicum.
  9. 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.
  10. 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.
  11. 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.

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