Breakfast pies with tomato chilli jam and crisp speck
Who says pies can’t be eaten at breakfast? It would be bang out of order to refuse a good brekkie pie, especially this tasty open number.
Serves 8
Cooking Time Prep time 25 mins, cook 1 hr 10 mins (plus resting, cooling)
| 40 gm | butter, coarsely chopped |
| 620 gm | rindless bacon (about 10 rashers), finely chopped |
| 1 | onion, finely chopped |
| 4 | garlic cloves, finely chopped |
| 360 gm | farmhouse cottage cheese (see note) |
| 14 | eggs, plus 1 extra lightly beaten for eggwash |
| 30 gm | (¼ cup) finely grated parmesan |
| To serve: | roasted cherry-truss tomatoes and crisp speck |
| Parmesan pastry | |
| 400 gm | plain flour |
| 300 gm | cold butter, coarsely chopped |
| 30 gm | (¼ cup) finely grated parmesan |
| Tomato chilli jam | |
| 10 | vine-ripened tomatoes, scored |
| 80 ml | (1/3 cup) extra-virgin olive oil |
| 2 | Spanish onions, finely chopped |
| 5 | garlic cloves, finely chopped |
| 80 ml | (1/3 cup) sherry vinegar |
| 75 gm | (1/3 cup) brown sugar |
| 2 | small red chillies, finely chopped |
| 1 | For parmesan pastry, process flour and butter in a food processor until fine crumbs form. Add parmesan, process to combine, add 80ml iced water, process until dough comes together (add more water if necessary). Turn onto a lightly floured work surface, knead lightly to form a disc, wrap in plastic wrap and refrigerate until chilled (1 hour). |
| 2 | Meanwhile, for tomato chilli jam, blanch tomatoes until skins split (1-2 minutes), refresh, drain, peel. Scoop out seeds (discard), finely chop flesh, set aside. Heat oil in a wide saucepan over medium heat, add onion and garlic and stir occasionally until soft (10-15 minutes). Add tomato and remaining ingredients and stir occasionally until thick (30 minutes). Makes about 500ml. Jam will keep refrigerated in an airtight container for 2 weeks. |
| 3 | Meanwhile, heat butter in a separate saucepan over high heat until foaming. Add bacon, onion and garlic and stir occasionally until liquid evaporates and bacon browns (20-30 minutes). Transfer to a plate, set aside to cool (15-20 minutes). |
| 4 | Meanwhile, preheat oven to 200C. Whisk cottage cheese and 6 eggs in an electric mixer until incorporated, then pass through a coarse sieve into a bowl, pushing all lumps of cheese through. Add parmesan and bacon mixture, season to taste and set aside. |
| 5 | Divide pastry into 8 pieces and, working with one piece at a time, roll each into a 4mm-thick, 25cm-diameter circle and line eight 375ml-capacity buttered and floured ramekins, letting pastry overhang by 2cm. Divide bacon mixture among ramekins, make an indent in centre with a spoon and break an egg into each. Fold in overhanging pastry, brush pastry with eggwash and bake until golden and cooked through (15-20 minutes). Serve immediately with tomato-chilli jam, roasted cherry-truss tomatoes and crisp speck. |
Note Farmhouse cottage cheese is a dry-style cottage cheese, available from select delicatessens.
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