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Breakfast pies with tomato chilli jam and crisp speck

Australian Gourmet Traveller recipe for breakfast pies with tomato chilli jam and crisp speck.

By Lisa Featherby
  • 25 mins preparation
  • 1 hr 10 mins cooking plus resting, cooling
  • Serves 8
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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.


  • 40 gm butter, coarsely chopped
  • 620 gm rindless bacon (about 10 rashers), finely chopped
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 360 gm farmhouse cottage cheese (see note)
  • 14 eggs, plus 1 extra lightly beaten for eggwash
  • 30 gm (¼ cup) finely grated parmesan
  • To serve: roasted cherry-truss tomatoes and crisp speck
Parmesan pastry
  • 400 gm plain flour
  • 300 gm cold butter, coarsely chopped
  • 30 gm (¼ cup) finely grated parmesan
Tomato chilli jam
  • 10 vine-ripened tomatoes, scored
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 2 Spanish onions, finely chopped
  • 5 garlic cloves, finely chopped
  • 80 ml (1/3 cup) sherry vinegar
  • 75 gm (1/3 cup) brown sugar
  • 2 small red chillies, finely chopped


  • 1
    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).
  • 2
    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.
  • 3
    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).
  • 4
    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.
  • 5
    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.


Note Farmhouse cottage cheese is a dry-style cottage cheese, available from select delicatessens.

  • undefined: Lisa Featherby