Every Friday, we at Casemate IPM bring you a delicious recipe hand-selected from one of the many cookery books we distribute. You should definitely try this at home!
Pie Society, from Carnegie Publishing, is more than just your average cookbook. Along with delicious recipes for every type of savory pie you could possibly think of, author Tom Bridge brings you a history of pie in Britain, anecdotes for each recipe, and gorgeous color illustration throughout. Today’s recipe is a savory breakfast pie, perfect for brunch!
Britain is a Pie Society. We just love ’em. And this book is pie lovers’ heaven, packed with scrumptious recipes for traditional savoury treats that are easy as . . . er . . . pie, to make, and even easier to eat. So, take a look inside, roll up your sleeves and get baking! INGREDIENTS: proper pastry, finest fillings, lovely recipes, added cooks & celebrities past & present, historical nuggets, selected producers, foodie facts, tips & suggestions, sauces, sides & seasonings METHOD: Mix all the ingredients in any kitchen, add alcohol as required, stir well, then relax & have fun while you cook up a great British pie!
Keep reading to see the full recipe for this delicious Egg, Bacon & Sausage Criss-cross Pie! It can be served hot or cold, and either way it will have you reaching for seconds.
Egg, Bacon & Sausage Criss-cross Pie
This is a very tasty picnic bake which can be served hot or cold, and is very nice served with homemade or traditional ginger beer.
350 g / 12 oz ready made shortcrust pastry
3 large hard boiled eggs, shelled
8 rashers lean, rindless streaky or back bacon, grilled
225 g / 8 oz Cumberland sausage meat or sausages skin removed
2 eggs, beaten with 150 ml / 5 fl oz milk
Salt and black pepper
Pre-heat the oven to 200 degrees C / 400 degrees F / gas mark 6
Roll out two thirds of the pastry and line a buttered pie dish or deep plate
Bake blind for 15 minutes and allow the pastry to cool
Slice the eggs and chop the bacon and place those ingredients with small pieces of the sausage meat scattered around the pastry case. Pour over the egg and milk mixture, retaining a little to glaze.
Season the pie mixture contents.
Roll out the remaining pastry and cut into thin strips about 1/2 inch wide and lay them across the pie to make a criss cross pattern on the pie, sealing well all around the edges. Glaze with the remaining milk and egg mixture.
Bake in the center of the oven for 10 minutes, then reduce the heat t 180 degrees C / 350 degrees F/ gas mark 4 for a further 25 minutes.
If you try this recipe, tell us about it in the comments! For more recipes for delicious savory pies, purchase your copy of Pie Society here.
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