This thermomix egg and bacon pie is a great fall back for when I’m tired or short on time! I have been making this recipe for about 20 years (it was literally one of the first recipes I converted) – consequently I can’t even recall where I got it from! It’s always been a popular one in our household with a lovely fresh salad. It’s even better too, to make the shortcrust pastry. The recipe for the shortcrust can be found in the Thermomix Everyday Cookbook and The Basic Cookbook.
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- 2 sheets of shortcrust pastry (ready-rolled or make pastry in TM following EDC/BCB recipe)
- 6 bacon rashers, quartered
- 6 eggs
- handful fresh parsley and/or chives
- pepper and salt, to taste
- 1 Tbsp milk
- Preheat oven to 200°C. Grease a pie dish
- Line pie dish with one pastry sheet, cutting off the corners that stick out and using them to fill gaps.
- Place parsley and/or chives into TM bowl and chop 5 sec / speed 6. Set aside.
- Trim rind off bacon and place bacon into TM bowl and chop ½ sec / Turbo. Scrape down and repeat.
- Spread bacon over pastry sheet in pie dish.
- Break eggs over the bacon and “smudge” the yolks with a fork so they spread slightly across the pie. Sprinkle with salt, pepper and parsley and/or chives.
- With a pastry brush, brush water around the edge of the pie dish so that the top layer of pastry will stick.
- Cover with 2nd pastry sheet and pinch edges into a frill or mark edges with a fork.
- Brush milk over the top of pie (this makes it turn brown) and prick the top all over with a fork.
- Bake for 10 mins / 200°C then turn oven down to 180°C for 20-25 mins.
- Remove from oven and serve with a lovely fresh salad.
Optional: add a handful of grated cheese on top of parsley.
Recipe suitable to freeze.
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