Main Meals Archives

Burger recipes

Smoky paprika-and-tomato baked barley and beans

4 hours

Slow roast

Greek-style braised pork shoulder with fennel-and-baby marrow salad

4–5 hours

Sandwich recipes

Milk-poached carrot-and-turnip mash with vino cotto-roasted butternut

1 hour

Aliums

Parmesan-baked onions with beans and rustic ciabatta croutons

1 hour 15 minutes

Brinjal recipes

Chargrilled Asian-style brinjals with noodles

40 minutes

Apple recipes

Braised chicken with shallots, apple and cider

30 minutes

Chicken recipes

Pot au feu-inspired chicken stew

1 hour 20 mintues

Bacon-and-egg breakfast pie

Serves 4 to 6

Difficulty Easy

Prep Time 30 minutes, plus 1 hour’s chilling time

Cooking Time 1 hour

Ingredients

250 g butter, chilled
250 g cream cheese, chilled
300 g flour, plus extra for dusting

For the filling:

2 shallots, thinly sliced
1 T butter
500 g Woolworths streaky wood-smoked bacon, cut into large chunks
8 free-range eggs
2 cream

Method

1. To make the pastry, lightly cream the butter and cream cheese in a stand mixer using the paddle attachment.

2. Add the flour and mix until just incorporated. If your pastry feels too dry, add 1 T ice-cold water to adjust the consistency. Take care not to overwork the pastry.

3. Shape the pastry into a log and wrap in clingwrap, then chill for 1 hour.

4. To make the filling, sauté the shallots in the butter over a medium heat until caramelised, then remove from the pan. Cook the bacon in the same pan for 10 minutes until cooked but not too crispy. Remove from the heat and allow to cool.

5. Preheat the oven to 220°C. Remove the pastry from the fridge and cut half the pastry into 1 cm-wide discs. Press into a greased pie dish to cover the base and sides. Make sure that there are no gaps in the base. Trim the excess pastry around the edges of the pie dish.

6. Place a sheet of baking paper on top of the pastry and top with baking weights (you can also use dried beans or rice) and blind bake for 18–20 minutes. Remove from the oven and carefully remove the baking paper and weights.

7. Using a fork, prick the base of the pie, then return to the oven and bake uncovered for a further 5 minutes until lightly browned. Remove from the oven and cool completely before filling.

8. Roll out the remaining pastry into a disc big enough to cover the pie on a lightly floured surface.

9. Whisk together the eggs and cream and set aside. Place a layer of cooked shallots in the base of the dish and top with the cooked bacon.

10. Pour over the egg mixture, reserving 2 T for brushing, then place the pastry disc on top and the seal the edges with the reserved egg. Trim off any excess pastry using a sharp knife.

11. Cut a hole in the centre of the pastry, then brush with more egg. Bake for 25 minutes, or until golden brown and flaky.

12. Serve immediately.

Cook's note: Your go-to weekend breakfast indulgence this winter - extra-flaky pastry filled with fried bacon and creamy whisked eggs, then baked until beautifully golden.

Browse more breakfast recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Chicken katsu burger

Smoky paprika-and-tomato baked barley and beans

Greek-style braised pork shoulder with fennel-and-baby marrow salad

Three-cheese toastie

Milk-poached carrot-and-turnip mash with vino cotto-roasted butternut

Parmesan-baked onions with beans and rustic ciabatta croutons

Chargrilled Asian-style brinjals with noodles

Braised chicken with shallots, apple and cider

Pot au feu-inspired chicken stew

Bistecca fiorentina with creamy beans

Crispy sesame tempura mushrooms and Asian-style mushroom larb broth

Bacon-and-egg breakfast pie

Bacon-and-egg breakfast pie

Ingredients

Method