Bacon, curried egg and ricotta pie

  • Total Time

    1h 50m
    • Prep Time

      1h 0m
    • Bake Time

      50m
  • Serves

    10
  • Skill Level

    Intermediate
  • Dietary Needs

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This is a big-flavoured twist on the beloved bacon and egg pie. You won’t be able to stop at eating just one slice! This recipe is from Dean Brettschneider's 'Pie' book.

Method

  1. Place flour, 50g of butter and salt into large mixing bowl. Using your fingers, rub the butter into the flour. Add the water and lemon juice and then form a firm dough with your hands.

  2. Tip out onto a lightly floured surface and then knead for two to three minutes. Form into a ball. Cover with clingfilm and allow to rest for five to ten minutes. On a lightly floured surface, use a rolling pin to roll out the dough to 25cm square, approximately 1 cm thick.  

  3. Dice the remaining butter and put 50g of it over the top 2/3 of dough. Fold the bottom third up and the top third down and give it a half turn, so that the folds are now at the sides. Seal the edges by pressing with a rolling pin.

  4. Repeat the rolling and folding process until all the butter is used. Wrap the dough in clingfilm and chill for at least 30 minutes before using.

  5. On a lightly floured surface, roll out the pastry to approximately 3mm thick to line a 22cm, 5cm deep round pie dish (or a 22cm round cake tin with high sides). Lightly oil the pie dish and line with pastry, allowing some to overhang. Place in the refrigerator to chill whilst you are making the filling.

  6. Preheat the oven to 200°C (fan 180°C, gas mark 6). In a small dry saucepan over a medium heat, toast the cumin seeds until fragrant (one–two minutes), shaking the pan every 30 seconds to prevent burning them. Set aside to cool slightly.

  7. Remove pie dish from refrigerator. Grate the cheddar and scatter over the base. Cut the bacon into long thin strips and place over the cheese in an even layer.  

  8. Break in the eggs one at a time directly on top of the bacon. Run a knife through the eggs so the yolks just break – they should have a swirly effect.

  9. Mix the curry powder with the ricotta in a small bowl and dollop tablespoonfuls evenly over the eggs. Scatter the chopped herbs and toasted cumin seeds over top. Season generously with salt and freshly ground black pepper.

  10. Lastly place the halved cherry tomatoes on top. Fold the excess pastry inwards, towards the middle of the pie, but not totally covering it.

  11. Beat the egg with water and brush the pastry edges with egg wash. Bake in the oven for 50 minutes or until the pastry is crisp and golden-brown in colour. Serve warm with spicy mango chutney.

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