Friday, 1 April 2011

# 56 Fridays recipes: Bacon and spinach pie


I made this savoury pie for the first time a couple of months ago and it's become one of my favourites. It's delicious eaten warm or cold and perfect as a light meal or for a picnic.

Here's the recipe, hope you like it.

Shortcrust pastry

250g plain flour
125g butter softened
1 egg
1 tablespoon cold water
Pinch of salt

Mix well all the ingredients above to make the pastry. Shape into a ball and place in the centre of a tart tin or, if you don't have one, use an ovenproof dish and line it with baking parchment. Make sure the parchment sticks up a little so you can lift the pie out of the dish when cooked and after it's coooled down a little.

With your knuckles press down the pastry from the middle to the edges so it covers the bottom and sides of the tin or dish evenly. Make sure there are no holes.

Blind bake in a preheated oven for 10 to 15 minutes or until it starts to gain a golden colour. Remove from the oven and set aside.

Filling

2 slices of bacon per person
1 small onion
200g spinach (approx.)
2 eggs
150ml double cream
Pinch of nutmeg
Pinch of salt

Grill the bacon so it's nice and crispy. Remove the rind and fat and cut into small pieces. Distribute evenly over the baked pastry.

Finely slice the onion and soften it in a pan with a little olive oil, add the spinach, put the lid on and cook for a few minutes until the spinach wilts. Distribute over the bacon.

Mix together the eggs, the double cream, the pinch of nutmeg and salt. Pour over the bacon and spinach and bake in the oven until the mixture of eggs and cream thickens and sets. Remove from the oven and let it cool a little before serving.

Bon app├ętit!



Paula