FEATURE RECIPE
Breakfast pies with tomato chilli jam and crisp speck
Who says pies can’t be eaten at breakfast? It would be bang out of order to refuse a good brekkie pie, especially this tasty open number.
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Serves
8
Cooking Time
Prep time 25 mins, cook 1 hr 10 mins (plus resting, cooling)
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40 gm
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butter, coarsely chopped
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620 gm
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rindless bacon (about 10 rashers), finely chopped
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1
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onion, finely chopped
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4
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garlic cloves, finely chopped
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360 gm
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farmhouse cottage cheese (see note)
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14
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eggs, plus 1 extra lightly beaten for eggwash
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30 gm
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(¼ cup) finely grated parmesan
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To serve:
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roasted cherry-truss tomatoes and crisp speck
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| Parmesan pastry |
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400 gm
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plain flour
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300 gm
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cold butter, coarsely chopped
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30 gm
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(¼ cup) finely grated parmesan
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| Tomato chilli jam |
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10
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vine-ripened tomatoes, scored
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80 ml
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(1/3 cup) extra-virgin olive oil
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2
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Spanish onions, finely chopped
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5
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garlic cloves, finely chopped
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80 ml
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(1/3 cup) sherry vinegar
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75 gm
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(1/3 cup) brown sugar
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2
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small red chillies, finely chopped
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1
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For parmesan pastry, process flour and butter in a food processor until fine crumbs form. Add parmesan, process to combine, add 80ml iced water, process until dough comes together (add more water if necessary). Turn onto a lightly floured work surface, knead lightly to form a disc, wrap in plastic wrap and refrigerate until chilled (1 hour).
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2
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Meanwhile, for tomato chilli jam, blanch tomatoes until skins split (1-2 minutes), refresh, drain, peel. Scoop out seeds (discard), finely chop flesh, set aside. Heat oil in a wide saucepan over medium heat, add onion and garlic and stir occasionally until soft (10-15 minutes). Add tomato and remaining ingredients and stir occasionally until thick (30 minutes). Makes about 500ml. Jam will keep refrigerated in an airtight container for 2 weeks.
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3
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Meanwhile, heat butter in a separate saucepan over high heat until foaming. Add bacon, onion and garlic and stir occasionally until liquid evaporates and bacon browns (20-30 minutes). Transfer to a plate, set aside to cool (15-20 minutes).
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4
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Meanwhile, preheat oven to 200C. Whisk cottage cheese and 6 eggs in an electric mixer until incorporated, then pass through a coarse sieve into a bowl, pushing all lumps of cheese through. Add parmesan and bacon mixture, season to taste and set aside.
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5
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Divide pastry into 8 pieces and, working with one piece at a time, roll each into a 4mm-thick, 25cm-diameter circle and line eight 375ml-capacity buttered and floured ramekins, letting pastry overhang by 2cm. Divide bacon mixture among ramekins, make an indent in centre with a spoon and break an egg into each. Fold in overhanging pastry, brush pastry with eggwash and bake until golden and cooked through (15-20 minutes). Serve immediately with tomato-chilli jam, roasted cherry-truss tomatoes and crisp speck.
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Note Farmhouse cottage cheese is a dry-style cottage cheese, available from select delicatessens.
RECIPE Lisa Featherby
PHOTOGRAPHY Chris Chen
STYLING Vanessa Austin and Lisa Featherby
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