• Ingredients: 18
  • Serves: 10
  • Prep: 1 hour
  • Bake: 50 mins
  • Level: medium

Bacon, curried egg and ricotta pie with strong white bread flour, butter, salt, water, lemon juice, cumin seeds, cheddar cheese, bacon rasher(s), eggs, curry powder, ricotta, parsley, basil, salt, pepper, cherry tomatoes, egg(s) (free range), water. To make this bacon, curried egg and ricotta pie for 10 persons you will need 1 hour for preparation and 50 mins for baking.

Ingredients

For the pastry

For the filling

For the glaze

Directions

  1. Step 1Place flour, 50g of butter and salt into large mixing bowl. Using your fingers, rub the butter into the flour. Add the water and lemon juice and then form a firm dough with your hands.

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  2. Step 2
  3. Step 3Dice the remaining butter and put 50g of it over the top 2/3 of dough. Fold the bottom third up and the top third down and give it a half turn, so that the folds are now at the sides. Seal the edges by pressing with a rolling pin.

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  4. Step 4Repeat the rolling and folding process until all the butter is used. Wrap the dough in clingfilm and chill for at least 30 minutes before using.

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  5. Step 5On a lightly floured surface, roll out the pastry to approximately 3mm thick to line a 22cm, 5cm deep round pie dish (or a 22cm round cake tin with high sides). Lightly oil the pie dish and line with pastry, allowing some to overhang. Place in the refrigerator to chill whilst you are making the filling.
  6. Step 6Preheat the oven to 200°C (fan 180°C, gas mark 6). In a small dry saucepan over a medium heat, toast the cumin seeds until fragrant (one–two minutes), shaking the pan every 30 seconds to prevent burning them. Set aside to cool slightly.

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  7. Step 7

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  8. Step 8Break in the eggs one at a time directly on top of the bacon. Run a knife through the eggs so the yolks just break – they should have a swirly effect.

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  9. Step 9Mix the curry powder with the ricotta in a small bowl and dollop tablespoonfuls evenly over the eggs. Scatter the chopped herbs and toasted cumin seeds over top. Season generously with salt and freshly ground black pepper.

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  10. Step 10Lastly place the halved cherry tomatoes on top. Fold the excess pastry inwards, towards the middle of the pie, but not totally covering it.

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  11. Step 11Beat the egg with water and brush the pastry edges with egg wash. Bake in the oven for 50 minutes or until the pastry is crisp and golden-brown in colour. Serve warm with spicy mango chutney.

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