Ingredients with Measurements:
- 1 lb. ground pork
- 6 slices bacon, chopped
- 4 hard-boiled eggs, peeled and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup breadcrumbs
- 2 sheets puff pastry
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- pastry brush
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook bacon over medium heat until crispy. Remove from pan and set aside.
3. In the same pan, add ground pork, onion, garlic, thyme, rosemary, salt, and pepper. Cook until pork is browned and onion is translucent.
4. Remove from heat and stir in breadcrumbs and cooked bacon.
5. Roll out one sheet of puff pastry and line the bottom of the pie dish. Trim the edges.
6. Spoon the pork mixture into the pie dish and spread evenly.
7. Arrange the sliced hard-boiled eggs on top of the pork mixture.
8. Roll out the second sheet of puff pastry and place on top of the eggs. Trim the edges and crimp the edges of the pastry together to seal.
9. Brush the top of the pastry with beaten egg.
10. Bake for 45-50 minutes, or until the pastry is golden brown and crispy.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 520
Fat: 36g
Carbohydrates: 28g
Protein: 20g
Sodium: 790mg
Sugar: 2g
Substitutions for ingredients:
- Ground pork can be substituted with ground beef or ground turkey.
- Bacon can be substituted with pancetta or ham.
- Dried thyme and rosemary can be substituted with fresh herbs.
Variations:
- Add diced potatoes to the pork mixture for a heartier pie.
- Add grated cheese on top of the pork mixture before adding the hard-boiled eggs.
- Use a different type of pastry, such as shortcrust or filo pastry.
Tips and tricks:
- Make sure the pork mixture is cooled before adding it to the pastry to prevent the pastry from becoming soggy.
- Use a sharp knife to cut the hard-boiled eggs to prevent them from crumbling.
- Brushing the pastry with beaten egg will give it a shiny and golden brown finish.
Storage instructions:
Leftover pie can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover pie in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a side salad and crusty bread.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve with a glass of red wine, such as Pinot Noir or Merlot.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the pastry is not browning evenly, rotate the pie dish halfway through baking.
- If the pastry is becoming too brown, cover the pie with foil and continue baking.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 160°F.
- Store leftover pie in the refrigerator within 2 hours of cooking.
Food history:
Pork pies have been a popular dish in England for centuries. They were originally made with a hot water crust pastry and filled with pork and jelly.
Flavor profiles:
This pork, bacon, and egg pie is savory and hearty, with a crispy pastry crust and a flavorful pork filling.
Serving suggestions:
Serve this pie as a main dish for lunch or dinner. It is also a great dish to bring to a potluck or picnic.
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Region: Australian
Taste: Savory, Smoky, Salty, Rich, Comforting