Baking

Rustic Bacon and egg pie

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We have an over supply of eggs and I’ve been hunting the internet and my books for eggspiration and I stumbled upon a recipe for stromboli which I thought would work great adapted to a bacon and egg style pie and oh my it is delicious it’s now in my top 3 egg dishes!! The great thing about this dish is not only can you use whatever filling you have on hand you can also eat the leftovers for breakfast!

The dough recipe I’m including below can also be used for a yummy crunchy crusty bread loaf just bake in a preheated oven at 220C (or 425F) for 30 mins ( time may differ depending on your oven)

Rustic Bread Dough Recipe

1C warm water

1Tbsp Sugar

2tsp Salt

1Tbsp Olive oil

1Tbsp Yeast

2 1/4 C Bread flour

Method

  1. Mix water, sugar and salt in mixing bowl with yeast stirring to dissolve
  2. Beat in flour and olive oil then knead until springy
  3. Cover ( TIP* I re-use and re-wash a disposable shower cap) and leave for one hour in a warm place
  4. Roll Out Dough into one big piece or into 4 (or however many you need) smaller pieces – Now you can either cut out triangles so you have open parts in the dough or leave it as a big pieceIMG_4495
  5. Add your fillings of choice we added Bacon, Kale, Tomato, Scrambled egg, mixed herbs and cheddar cheese                         IMG_4498 IMG_4499 IMG_4500
  6. Fold up the sides and either twist a knot at the top or place the seam underneath
  7. Bake at 200C  for about 20 mins or until golden brown

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I hope you enjoy this scrumptious delight now I am off to enjoy the sun that has finally shown its face and spend some time outside with the kidlets and animals!

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