Subj : 3/3 Canadian Bacon Day 3
To   : All
From : Dave Drum
Date : Sun Mar 02 2025 18:05:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Spicy Bacon & Egg Pie
Categories: Pastry, Pork, Dairy, Chilies
     Yield: 8 servings

 2 1/2 c  All-purpose flour
   3/4 ts Coarse salt
     8 oz Unsalted butter; chilled,
          - diced
     6 oz Canadian bacon; diced
     2    Scallions; white & greens,
          - thin sliced
     9 lg Eggs
          Salt & cracked black pepper
     6 tb Heavy cream
 1 1/2 tb Sriracha or other hot sauce
 1 1/2 tb Ketchup

 In the bowl of a food processor fitted with the blade
 attachment, pulse together flour and salt until
 combined. Add butter and pulse until pieces are the size
 of lima beans. Add ice water, 1 tablespoon at a time,
 just until dough comes together (anywhere from 4 to 8
 tablespoons). There should still be flecks of butter
 left in the dough. Shape dough into two evenly sized
 discs and wrap with plastic wrap. Refrigerate at least
 one hour before baking. (Dough can be made up to 1 week
 ahead.)

 On a lightly floured surface, roll out one disc to a 12"
 circle. (Leave the other disc in the fridge.) Transfer
 rolled dough to a 9-inch pie plate; trim and crimp
 edges. Chill for 30 minutes.

 Set oven @ 375°F/190°C.

 Prick bottom of pie with a fork. Line with foil or
 parchment paper and fill with pie weights or dried
 beans. Bake for 20 minutes. Remove foil or paper and pie
 weights or beans. Bake until pale golden and dry to the
 touch, about 5 to 7 minutes more.

 Increase oven temperature to 400°F/205°C. Evenly scatter
 half of the bacon and half of the scallions on bottom of
 pie. Carefully crack 8 eggs over mixture, distributing
 them evenly around pie with their yolks intact. Season
 eggs generously with salt and pepper. Whisk together 5
 tablespoons heavy cream with Sriracha and ketchup. Use a
 teaspoon to dollop it on top of the eggs and then
 sprinkle with remaining bacon and scallion.

 Lightly flour the counter. Roll out remaining disc of
 pie dough until 1/8" thick (it should be thinner than
 the previous dough round). Trim into 10" circle.
 Carefully place on top of the pie, pressing the edges
 into the side of the pie, if possible. There should be
 no overhang and the dough should fit almost perfectly.
 Use a fork to whisk together yolk from remaining egg and
 1 tablespoon heavy cream. Brush top of pie with egg wash
 and cut 4 shallow slits in the middle of the top crust
 (don’t go deep, you don’t want to puncture the eggs).
 Bake for 25 to 30 minutes, or until pastry is golden
 brown. Let cool for at least 20 minutes for serving.

 By Melissa Clark

 Yield 8 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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