Читать книгу Home Cooking - Rachel Allen - Страница 113

10 rashers of back (not streaky) bacon, trimmed of fat

4 eggs

25cm (10in) diameter tart tin with 3cm (1¼in) sides

1 First, prepare the pastry. Place the butter and 100ml (3½fl oz) water in a saucepan and heat gently, stirring occasionally, until the butter melts, then allow the mixture to come to a rolling boil. Meanwhile, sift the flour and salt into a large bowl. Make a well in the centre and add the egg. Pour the hot liquid into the flour and quickly stir with a wooden spoon to mix to a dough. Use the wooden spoon to spread the dough out on a large plate and allow to cool for about 15 minutes. Knead the dough into a ball, flatten slightly, wrap in cling film and place in the fridge for about 30 minutes to firm up.

2 While the pastry is chilling, mix all ingredients for the minced pork mixture together in a large bowl. Season with salt and pepper, then fry a tiny bit to taste for seasoning (see tip on page 70).

3 Preheat the oven to 180°C (350°F), Gas mark 4.

4 Roll out half of the pastry on a lightly floured work surface until it is about 7mm (3/8in) thick and use to line the tart tin. Trim the edges and brush around them with some of the beaten egg.

5 Cover the base of the pastry with five of the trimmed bacon rashers. Place the minced pork mixture over the top, then make four ‘dips’ or ‘wells’ for the eggs to go into. Crack an egg into each of these ‘wells', then cover the mixture with the remaining five rashers.

6 Roll out the second half of the pastry until it is also about 7mm (1/4in) thick and carefully place it on top of the pie. Trim the edges and brush the top with a little more of the beaten egg. If you wish, roll out the scraps until they are about 5mm (¼in) thick and cut into leaves or whatever shapes take your fancy! Place on top of the pie and brush the shapes with the remainder of the beaten egg to glaze.

7 Make a hole, about 5mm (¼in) wide in the centre of the pastry at the top of the pie and cook in the oven for approximately 1 hour and 10 minutes—1 hour and 20 minutes or until golden brown and a skewer inserted into the middle comes out hot (too hot to hold on the inside of your wrist). Allow to cool for at least 30 minutes before removing from the tin. When cooled, cut into slices to serve.