Wholesale

Gluten Free Egg and Bacon Pie


Ingredients

  • *LFGF pastry

    1 cup LFGF All-Purpose Plain Flour
    25g lard* or butter or for dairy free, use Nuttelex
    4 to 6 tablespoons water

  • Filling
  • 3-4 rashers bacon
  • 6 eggs
  • 1 tablespoon chopped parsley
  • Salt and pepper to taste

Method

  1. Place LFGF All-Purpose Plain Flour into a bowl.
  2. Rub in lard or butter with finger tips until the mixture looks like Breadcrumbs.
  3. Add the water gradually, marking it into workable dough.
  4. Turn onto a lightly floured board. Roll out to shape and size required.
  5. Place pastry on top of filled baking dish. Brush the top with egg.
  6. Bake until golden brown
  7. Line or greased pie plate. Roll out half the pastry to line the pie plate.
  8. Remove rind and the fat (if you like) chop bacon, then sprinkle half into the pie plate.
  9. Break whole egg and place on the bacon in pie plate, Season with salt and pepper, next, add parsley and remainder of  the chopped  bacon.
  10. Roll out remaining pastry to fit the top of the pie. Rub a wet finger around the edge of the pastry in pie plate. Place rolled out pastry on top.
  11. Cut pastry to fit the top of the pie. Press the edges together and cut a slit in the middle of the pie.
  12. Glaze the top of the pie.
  13. Bake at 200c for 10 minutes. Then reduce heat to 180c and cook for a further 20 to 25 minutes.

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