Steam Combi Recipe: Bacon and Egg Pie

This recipe has a combination of whole eggs, bacon, leeks and egg quiche filling and is popular for picnics, lunches and brunches. 
We have used an easy short savoury processor pastry as not only is it quick to prepare and tastes great but is the perfect pastry for savoury pies. Commercial made savoury or puff pastry can be substituted. 

Recipe yields 8 generous servings – 26 cm diameter tin x 5cm deep 

METHOD – PASTRY  

1. Place all ingredients into a food processor with the chopping blade attachment. 
2. Pulse until pastry just comes together.
3. Tip onto bench and form into a ball.
4. Divide pastry into 2 , portions - 2/3 will be used for the base and 1/3 will be for the top.
5. Flatten into  disc shapes, cover and place in refrigerator  to rest whilst making a start on the pie filling. 

METHOD FILLING AND PIE PREPARATION

1. Remove pastry from fridge and roll the largest of the two portions of pastry out onto a lightly floured surface. Roll out into a circular shape until approx. 2 to 3 mm thick and large enough to cover the bottom and sides of the baking tin. 
2. Lightly spray or grease the loose bottomed tin. Gently manoeuvre the pastry into bottom and sides of tin, being careful not to stretch the pastry. Allow for pastry to slightly overhang the top of the tin, then trim any excess pastry. 
3. Place cooled leeks evenly onto base of pastry.
4. Top with half of the chopped bacon.
5. Carefully break 9 of the eggs straight onto the bacon and leeks, trying not to break the yolks and spacing them around evenly.
6. Sprinkle the remaining chopped bacon onto the whole eggs.
7. Whisk the remaining eggs with the milk and salt and pepper until thoroughly combined.
8. Keep a Tablespoon of egg mixture in reserve to brush the pastry top.
9. Pour remaining egg mixture over filling
10. Chopped parsley can be added to the egg mixture. 
11. Roll the remaining pastry into a circle, large enough to fit on the top.
12. Place the pastry over the filling and press the edges gently , to seal. 
13. Brush the top with the remaining egg mixture and make 6  small slits into the top pastry (avoid piercing the eggs) to allow for the steam to escape. 
14. Place into a pre heated oven – 190 C – Bottom Heat and Fan or Intensive Bake function  with low level steam if available. 
15. Cook for approx. 50 minutes. If the top is becoming too brown, reduce the temperature to 170 C for the last 10 minutes.
16. To check if the pie is cooked, give it a jiggle and there should be no movement. The top will be firm to touch. 
17. Cool slightly before serving. Great served with tomato relish.