Serves 6 to 8 portions. Requires a 30cm x 20cm baking tin.
- 2 packets sour Cream shortcrust pastry, defrosted
- splash of olive oil
- 3 brown onions, diced
- 6 slices bacon, diced
- ½ cup chopped flat leaf parsley
- ¼ cup chopped chives
- 100g grated mature cheddar
- grind of pepper & sea salt
- 4 eggs, lightly beaten + 1 egg beaten for egg wash
- Preheat oven to 200c fan-forced (220c non-fan).
- Grease and line the baking tin with baking paper. Take the first packet of pastry; lightly dust both sides of the pastry with flour (makes it easier to handle). Line the tin with the pastry; you should have an even overhang of pastry at either end of the tin. Pop this in the fridge while you prepare the filling.
- Sauté onion over low heat in olive oil, cook gently for at least 20 minutes until onion is translucent. Add chopped bacon and continue to cook for a further 5 minutes.
- Transfer onion mixture to a mixing bowl add the herbs, eggs and cheese together with a good grind of pepper and a sprinkle of sea salt, mix to combine.
- Fill the lined baking tray with the filling, take the second packet of pastry and cut a lid to fit the top of the pie, allowing for a 2cm border where you will fold over the base pastry to seal with the lid. Place the lid on top of the filling, egg wash a 2cm border then fold over the base pastry to seal in the filling. Excess pastry can be re-frozen if not been defrosted for more than 24 hours.
- Egg wash the top of the pie, cut slits in the pastry to create a star shape. Bake for 20 minutes at 200c fan-forced (220c non-fan) then reduce the oven temperature to 180c fan-forced (200c non-fan) and continue to bake for a further 20 minutes until golden brown.
Recipe by Carême Pastry.