Ingredients with Measurements:
- 1 sheet of puff pastry
- 6 rashers of bacon, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 cup of badderlocks (seaweed), chopped
- 4 eggs
- 1/2 cup of heavy cream
- 1/2 cup of milk
- Salt and pepper to taste
Special Equipment Needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Roll out the puff pastry on a floured surface and line the pie dish with it. Trim the edges and prick the bottom with a fork.
3. In a frying pan, cook the bacon until crispy. Remove the bacon and set aside, leaving the bacon fat in the pan.
4. Add the onion and garlic to the pan and cook until softened.
5. Add the chopped badderlocks to the pan and cook for another 2-3 minutes.
6. In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, and pepper.
7. Add the cooked bacon and badderlocks mixture to the egg mixture and stir to combine.
8. Pour the mixture into the prepared pie dish.
9. Bake in the preheated oven for 35-40 minutes, or until the filling is set and the pastry is golden brown.
10. Let the pie cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 380
Fat per serving: 28g
Protein per serving: 13g
Carbohydrates per serving: 18g
Fiber per serving: 1g
Sugar per serving: 2g
Sodium per serving: 520mg
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust.
- Badderlocks can be substituted with other types of seaweed or spinach.
Variations:
- Add grated cheese to the egg mixture for a cheesy twist.
- Use ham or sausage instead of bacon.
- Add chopped mushrooms or bell peppers to the filling for extra flavor.
Tips and Tricks:
- Make sure to prick the bottom of the pastry with a fork to prevent it from puffing up during baking.
- Use a pastry brush to brush the edges of the pastry with egg wash for a shiny finish.
- Let the pie cool for a few minutes before slicing to prevent the filling from spilling out.
Storage Instructions:
Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat leftover pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the pie on a platter with a side salad and garnish with fresh herbs.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested Side Dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting Advice:
- If the pastry is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food Safety Advice:
Make sure to cook the bacon and badderlocks mixture thoroughly before adding it to the egg mixture.
Food History:
Badderlocks is a type of seaweed commonly found in the Atlantic Ocean. It has been used in traditional Scottish cuisine for centuries.
Flavor Profiles:
Salty, savory, and slightly briny.
Serving Suggestions:
Serve as a main dish for lunch or dinner.
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Taste: Savory, Smoky, Salty, Rich, Comforting