Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Egg and Bacon Pie

Posted by Bee & John on February 14, 2012 at 5:45 PM

I love Annabel Langbein's recipes.  Why?  Personally I am not a "flavours-must-balance make-it-look-pretty use-fancy-ingredients" cook  I'm a "get something from my cupboard and make it taste good" cook.  Annabel Langein's recipes are all down to earth, easy and tasty!  

The only problem with her?  She doesn't use a Thermomix - So I have converted this fab recipe from her book (also available on her website)

I didn't make any changes to her recipe - but of course I didn't use ready made pastry I made my own (Shortcrust Pastry recipe.  For this recipe, you'll need 500g plain flour, 250g butter [cubed] )

I also mixed the milk/egg mixture in the thermomix - all in the bowl, speed 5 for 15 seconds.

I loved this recipe because it doesn't use the cream or flour in the mixture like quiche does AND it uses potatoes which are always my favourite ingredient LOL  I don't know if the potatoes had anything to do with it, but I was surprised that the pie set firmly and was not runny - nice!!

This fed 3 hungry people with plenty left over for lunch the next day.  It would do 6 - 8 adults depending on the hunger levels and amount of salad you serve.

LESSON: roll out the dough quite thin.  Not paper thin but thin none the less.  Mine was a bit thick so didn't brown or crisp as nicely as it should have - didn't stop us eating it though :)

LESSON: notice how, in ANNABELL's picture (not mine), she  has the bottom pastry folding out over the mixture?  That is very useful for attaching the lattice AND (more importantly I found) the pastry shrinks a little in the oven.  If it was JUST the right  size the mixture would have leaked.  I had mine only just folding over and mine DID leak a bit... didn't seem to matter but didn't look as pretty

Categories: Mains, Easy Specialties, My Favourite Recipes