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It’s a problem everyone has. How can you manage to eat a satisfying breakfast that you can easily eat on the go without wasting all morning cooking?
The answer is bacon, egg and cheddar pies!
You can make them over the weekend and spend all week enjoying a few extra minutes in bed and head off to work with a delicious BEC pie in hand.
For the Pies:
6 slices bacon
Twelve 1/2-inch cubes cheddar cheese, or other semi-hard cheese
6 parsley sprigs
12 ounces all-purpose flour, plus extra for dusting
5 1/2 ounces chilled butter, chopped
2 to 3 tablespoons iced water
To make the shortcrust pastry, put the flour and butter in a food processor and pulse until the mixture resembles bread crumbs. Gradually add the water, a little at a time, until the mixture starts to come together. Turn out onto a clean work surface and bring the dough together to form a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 375°F. Grease a 6-hole muffin tin.
Roll out the pastry on a lightly floured work surface until it’s 1/4-inch thick. Cut out 6 circles big enough to line the muffin holes. Line each hole with a circle of pastry, being careful to push the pastry into the corners and not tear it. You can trim any excess pastry if you like your tarts neat and tidy, but I am not that fussed. Set aside.
Fry the bacon until it starts to brown but is not too crispy. Place a slice of bacon in the bottom of each pie shell (you might need to fold it over a bit). Break in a whole egg and top with a couple of cubes of cheese and a sprig of parsley. Finish with a couple of grinds of black pepper.
Bake in the oven for 25 to 30 minutes. Remove the pies from the tin immediately and allow to cool a little before serving.
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