Skiwi Bacon & Egg Pie
This is a recipe I came up with using Scotch pie cases from the DIY Scotch Pie Company for BBC Radio Scotland's The Kitchen Cafe.
We took the classic Kiwi style bacon & egg pie, giving them a Scottish twist by baking them in DIY Scotch pie bases with the end product being a Skiwi (Scottish-Kiwi) bacon & egg pie!
Vegetarian
Vegan
Dairy Free
Gluten Free
Wheat Free
MAKES 12 PIES
INGREDIENTS
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12 DIY Scotch Pie pastry bases
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6 smoked bacon rashers - remove rind & rough dice
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1 red pepper - deseeded & roughly diced
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¾ bunch spring onions - sliced into rounds
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12 cherry tomatoes - chopped into ¼
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140g garden peas - (frozen are fine)
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Handful coriander - remove stalks & chop
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Handful parsley - remove stalks & chop
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100g smoked cheddar - grated
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8 eggs - (medium free range)
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280ml double cream
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Salt & pepper
METHOD:
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Preheat oven to 180°C or 160°C fan bake.
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Place the bases onto a baking tray.
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In a bowl mix the bacon, red pepper, spring onion, cherry tomato, peas, coriander, parsley & smoked cheddar.
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Evenly place filling into the bases.
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Crack the eggs into the (now) empty bowl & add the double cream, pop in a wee pinch of salt & a good grind of black pepper. Whisk the egg mix, then slowly & evenly drizzle the egg mix over the filling & let it slowly soak through.
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Put in the oven & bake pies for 25- 30 minutes eat hot or cold.
Kj's Tips
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These make an amazing addition to a picnic or packed lunch cold.
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The DIY company do veggie pie cases so if you want to go veggie hold off on the bacon & add some leek or sweet potato instead.
STORAGE:
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These will keep for up to 4 days in the fridge once cold.
