Welshchippleandbaconpie Recipes
WELSH CHIPPLE AND BACON PIE
Posted for the World Tour 2005 event. Chipple is Welsh for scallion. The source is Recipes From a Country Kitchen by Marika Tenison Hanbury.
Provided by PanNan
Categories Breakfast
Time P2DT2h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Roll out the pasty and line a 9 inch buttered quiche dish. Press buttered foil over the pastry and bake 10 minutes until pastry is firm.
- Reduce heat to 350F, remove foil, and bake pastry for an additional 10 minutes until crisp (but not brown). Remove from oven and cool.
- Heat heavy frying pan, add bacon and cook over medium heat for 5 minutes. Remove bacon pieces from pan with a slotted spoon and drain on paper towels. Arrange the bacon in the pie shell.
- Add scallions to the bacon drippings in the pan, and cook over low heat until soft and transparent. Remove scallions from the pan and arrange over the bacon.
- Beat eggs with cream cheese until smooth. Mix in parsley and season well with salt and pepper. Pour mixture over the bacon and scallions.
- Place pie in the oven and bake at 350 for 20 - 30 minutes, until the eggs are just set. (Cover the edges with foil if they're getting too brown.).
- Serve warm.
Nutrition Facts : Calories 277.6, Fat 20.4, SaturatedFat 7.1, Cholesterol 143.2, Sodium 296.3, Carbohydrate 15.7, Fiber 1.5, Sugar 1, Protein 7.8
WELSH COLD PORK PIE
In Wales a cold pork pie always seems to be sitting about and waiting for you. The local bakeries in Wales all sell them. This does not have a bottom crust. First you bake the ingredients drain the fat and then put on the crust and bake till done. Use 1/2 the recipe of the basic easy crust. Freeze the other half or make another pies.
Provided by Olha7397
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE FILLING: Mix all of the ingredients together, except the crust, and place in a 8 inch deep dish pie plate. Bake covered, in a preheated oven at 375°F for 1/2 hour. Remove from the oven and pour off the accumulated fat. Make the pie crust and use only 1/2 of the recipe, freeze the other half for future use. Cover with the crust and return to the oven for 45 minutes, or until the top crust is golden brown and flaky.
- Allow to cool completely before serving.
- This is great for a first course, a midnight snack, or a luncheon dish.
- FOR THE BASIC EASY CRUST: In a medium size bowl stir the flour and salt together. Cut in the shortenings using a pastry blender. Keep working the flour and shortening until the mixture is rather grainy, like coarse cornmeal. Mix the egg and vinegar together and, using a wooden fork, stir the mixture into the flour. Add enough ice water so that the dough barely holds together. Place on a marble pastry board or a plastic countertop and knead for just a few turns, enough so that the dough holds together and becomes rollable.
- I roll out my dough on a piece of waxed paper. It is easy to handle that way. I sprinkle the table with water and then put a piece of waxed paper on top, this way the paper does not move around as I am rolling. If you have a marble rolling it will be even easier. If you a wooden rolling pin, be sure to dust a teaspoon of flour on it a couple of times when you are rolling out the dough.
- NOTE: This recipe will make enough dough for one 9-inch pie with two crust, top and bottom, or two single pie crusts. Serves 6.
Nutrition Facts : Calories 725.2, Fat 42, SaturatedFat 17.1, Cholesterol 213.3, Sodium 648.1, Carbohydrate 50.9, Fiber 2, Sugar 1.7, Protein 34.2
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