Welsh Chipple And Bacon Pie Recipes

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.

Steps:

• Heat oven to 400*F; Grease 10-inch quiche dish or pie plate.
• Sprinkle bacon, cheese and onion into plate.
• Beat remaining ingredients together until smooth, 15 seconds in the blender or 1 minute with hand beater.
• Pour into pie plate.
• Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes.
• Cool 5 minutes.
• VARIATION: Can substitute crab meat for the bacon.

Steps:

• Line base of pie plate (base measures 20cm) with one sheet of the pastry; refrigerate while preparing filling. Remove rind and excess fat from bacon, chop roughly.
• Fry in pan 3 minutes until just soft, drain; cool. Place half the bacon in the pastry case, break eggs on top, one at a time, careful not to break the yolks.
• Season with pepper, top with remaining bacon, sprinkle with parsley.
• Place remaining pastry on top, trim edges, press pastry together. Brush with combined egg yolk and water. Bake in a hot oven for 15 minutes. Reduce heat to moderate, cook for a further 15 minutes or until browned.

Steps:

• 1. To make the pastry...sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs
• 2. Stir in the salt, then add 2-3 tbsp. water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. wrap in cling film and chill while preparing the filling
• 3. Pie filling.... Fry the smoked bacon and spicy sausage in virgin olive oil, until golden brown. Leave to cool. Then add to the roughly mashed potato
• 4. Grate cheese and put to one side
• 5. Peel and slice 1 leek and 4 onions into bite size pieces, peel potatoes, slice into quarters. Boil together with a pinch of salt, until soft. Drain once cooked, add 1lb of cheese, leave to cool then mash roughly
• 6. Wash and cut up remaining leek and onions, set aside.
• 7. Roll out pastry to fit your selected pie dish(es). Then add the cooled potato mix, before adding the pastry to the pie top, add raw onions, remaining leek and rest of cheese. place pastry topping to pie mix, cut two small slits in pastry top
• 8. Egg wash to pastry top
• 9. cook 180C, 350F. Cook for 35-40 minutes, or until golden brown. Use 4" or 6" pie cases or 1 large pie dish

Steps:

• Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
• In medium bowl, beat remaining ingredients until blended; pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.