Bacon, Egg & Pea Pie
This recipe makes 28 (14 per tray 7X2) Lunch sized potions or 56 (28 per tray or 6×4) Morning tea sized portions
Equipment
- 2 Oven trays small silver with sides 29cmX18.5cm internal
Ingredients
- 3 Puff pastry sheets Approx 25cmX24cm
Filling
- 700 grams Bacon diced cooked weight (1kg raw weight)
- 400 grams Peas frozen
- 300 grams Grated cheese
Egg mix
- 1100 grams Whole eggs
- 300 grams Cream
- 14 grams Salt
- 5 grams Ground pepper
Instructions
- Line trays with baking paper. Place 1 sheet down the middle of the tray longways leaving the ends exposed. Fill the ends with a 1/4 piece of pastry. Wet between the sheets & press with a fork.
- Line with a screwed up & straightened out piece of baking paper and pour blind baking rice/beads in on top of the paper.
- Blind bake bases for 20 mins @ 180c
- Toss diced bacon in a little oil, salt & pepper and roast in the 170c oven for approx 10 mins, turning at 5 mins until coloured.
- Pour boiling water over peas and leave to sit for 2 minutes to cook.
- Mix all filling ingredients together and place into blind baked shells.
- Blend egg mix together with stick blender.
- Pour over filling in shell.
- Bake 170c for 20 mins and turn
- Cooke for a further 10 mins or until golden, cooked through and puffing.
- Cool and reheat portions @ 150 for 6-8 mins to achieve internal temp of 70c.
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