I love a picnic and this recipe for Egg, Leek and Bacon Pie is the perfect picnic pie. It is from Belinda Jeffery’s book ‘Mix And Bake’ and I have made it a few times and love it. This is ideal for picnics as you can serve it at room temperature and it is filling and tasty but we have also enjoyed it straight from the oven for dinner.
We spent the day down in Byron Bay today and had a picnic lunch in Bangalow. The perfect spot for a picnic and I wish I could spend more time taking in the rolling, green hills with the grazing cows and the beautiful beaches.
The secret to this pie is using the best eggs you can find and don’t skimp on the leeks, bacon and herbs. The pie I made for today was lacking a little as I had only one leek, half the amount of bacon and just a small picking of herbs that I could find in the garden. I have learnt my lesson and even though the pie was still delicious it wasn’t as good as usual when I use the specified quantities. I suggest planning ahead and sticking with the recipe.
These two photos are of a pie I made with the right quantities but I didn’t get the pastry spot on. Details, details. Serve the pie with a green salad and everyone will be happy.
egg, leek and bacon pie
(from Belinda Jeffery’s ‘Mix And Bake’)
600g shortcrust pastry or 1 1/2 quantities of shortcrust pastry below
2 large leeks, white part only, well washed and sliced
8 large rashes of bacon, rind removed and finely chopped
1/4 cup chopped parsley
1 tablespoon chopped chives
11 fresh free range or organic eggs
1/2 cup milk or cream
ground nutmeg, to taste
freshly ground black pepper, to taste
1 egg yolk, mixed with 1 teaspoon water, to glaze
Steam the sliced leeks or microwave in a partially covered bowl for a few minutes or until just tender. Set aside to cool.
Fry the bacon in a pan until golden then set aside to cool.
Preheat oven to 190 degrees C and grease a 24cm or 26cm tart tin. Divide the shortcrust pastry in two pieces – 2/3 for the base and 1/3 for the top. Roll out the pastry for the base and line the tart tin.
Scatter the leeks over the pastry and most of the bacon and herbs. Break 10 of the eggs one at a time in a small bowl and gently slide into the tart. Finish with the remaining bacon and herbs.
Whisk the remaining egg, milk or cream and drizzle over the top of the tart. Freshly grate a little nutmeg and grind some pepper and salt over to taste.
Roll the remaining pastry for the top of the pie. Dampen the edges of the pastry case with a little water and carefully place the remaining pastry on top. Press the pastry case and top together to seal and trim edges.
Glaze the pie with whisked egg yolk and water. Bake for 50 -55 minutes. Leave in the tin to cool.
good simple shortcrust pastry
(make 1 1/2 times of this recipe)
1 1/2 cups (225g) plain flour
1/4 teaspoon salt
125g cold unsalted butter, cut into small chunks
1/4 cup (60ml) iced water
Place the flour, salt and butter in food processor and blitz until it resembles fine breadcrumbs. Gradually add the water whilst machine is on and process until it just forms a ball. You may not need all the water so do a little at a time.
Tip the pastry ball out and shape into a disc. Wrap in plastic film and pop in the fridge to rest for about 40 minutes.