INDEX food Nice as Pie


Egg, bacon and spinach pie


Delicious served with creamy mashed potato.


Serves 6 Ingredients For the pie 500g fresh spinach 1tbs butter


3 rashers of rindless streaky bacon, cut into thin strips 1 white onion, finely chopped 6 eggs, lightly beaten 50g Parmesan cheese, grated 1 egg, lightly beaten with 1tbs cold water


16


For the shortcrust pastry 250g plain flour 150g butter, cut into small cubes


1 egg yolk


A loose-based tart tin, 20cm diameter, lightly greased


1 Make up pastry by rubbing butter into flour until like breadcrumbs, then add egg yolk. Mix to form one large ball that’s still a bit crumbly. Wrap in clingfilm and refrigerate for 30 mins. 2 Preheat oven to 180°C/350° F/Gas 4. 3 Wash spinach well, place in


large non-stick frying pan over high heat and cook until wilted. 4 Transfer to colander and drain well. When cool enough to handle, squeeze as much water as possible out of the spinach and place it in a large bowl. 5 Heat butter in frying pan set over high heat. When sizzling, add bacon and onion and cook for 5 mins until golden. Spoon the mixture into the bowl with the spinach. Add the eggs and Parmesan and season well. Stir to combine. 6 Put prepared tart tin on a baking tray. Cut two-thirds from the dough and roll it out


between two layers of baking paper. Line bottom of tart tin with the pastry. 7 Spoon the spinach mixture on top of the pastry base. Roll the remaining pastry out into a circle slightly larger than the tart tin. Place this on top of the pie, allowing any excess pastry to hang over the edge, and gently press down around the edges to seal. 8 Brush with egg-and-water mixture and bake in the preheated oven for an hour until golden brown. 9 Let the pie cool for about 10-15 mins before cutting into wedges.


www.indexmagazine.co.uk


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68