Name: Breakfast pies with tomato chilli jam and crisp speck
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 8
Ingredients: 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

Breakfast pies with tomato chilli jam and crisp speck

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

Serves 8

Prep

25M

Cook

1H 10M

Total

1H 35M

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.

Ingredients

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

Method

Main

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.