Wednesday, January 22, 2014

Sean's Wednesdays v.2: Bacon & Egg Breakfast Pies

Hello, everyone!

Sean here, with another treat for your pallets!

Bacon and Egg Breakfast Muffins

If you prefer to make your own dough, or don't have a store-bought dough available, here is a recipe for you:

- 300 gr flour
- 130 gr butter
- 2 tbsp water
- 1 tsp salt

Mix the ingredients into a ball, and set in a fridge for 15 minutes. I prefer to pinch some sugar into the mix too but each to their own.

Once the dough is made, you will need to make the filling and prepare the pies, for which you will need:

For each pie:
- 1 egg
- 1 tbsp milk
- 2 mushrooms
- 150 gr bacon (or substitute for spinach, for a vegetarian option!)

Step 1: On a chopping board, prepare your bacon and mushrooms and have your dough on standby.

Step 2: Take some of the dough and roll it out on the surface. Evenly use a rolling pin to stretch the dough out into thin circles of 15cm (6 in). Press the dough into the mould carefully and try not to rip the dough as you get it into the corners. Get your eggs and break them in together with 2 tablespoons of milk and stir.

 Step 3: Light up a stove and fry your bacon and mushrooms in a pan with a dash of olive oil and sea salt. Fry off for no more than 3min and remove from the pan directly into your egg mix in the pastry mould.

Step 4: Roll out a separate piece of the dough as a lid, make sure its flat and thin.

Step 5: Firmly place the top on and pinch the sides before putting the pies in the oven.

Step 6: Once in the oven, baked for 15 to 20 minutes. Take them out and let them cool.

Final Step: Please make sure they are cooled before you take them from the mould. Oh, and lift the lid to peek at the egg to make sure its cooked.

I hope you enjoyed this recipe and remember that there will be something delicious coming your way every Wednesday, so stay tuned!

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