Mexican Bacon and Cheese Pie with Fresh Tomato Salsa
Ingredients:
· 2 sheets butter puff pastry
· 1 large onion, finely sliced
· 2 Tbs olive oil
· 6 rashers cooked rindless streaky bacon, sliced into 1cm strips
· 150 grams sliced chorizo, cooked
· 6 eggs
· 1/2 cup cream
· 1 cup grated tasty cheddar cheese or smoked provolone cheese
· Salt and freshly ground black pepper
· 1 cup of Mexican tomato salsa (see recipe below)
For the Mexican Tomato Salsa:
· 2 large ripe tomatoes, diced
· 1/4 red onion, finely chopped
· 1 jalapeño pepper, seeded and finely chopped
· 1 garlic clove, minced
· 1 Tbs lime juice
· 2 Tbs chopped fresh coriander
· Salt and freshly ground black pepper
Instructions:
1. Preheat oven to 180°C. Grease a 13cm x 36cm (or 20cm x 28cm) pie dish. Line the bottom of the pie dish with two-thirds of the pastry. Transfer the pie dish to the fridge for 10 minutes.
2. In a frying pan, heat oil over medium heat. Add onion and gently cook, stirring regularly, until soft and translucent. Remove from heat and set aside.
3. In a mixing bowl, add eggs and cream, and whisk until combined. Then season with salt and pepper.
4. Remove the pie dish from the fridge. Spread onion over the base, then sprinkle over cooked bacon, chorizo, and cheese. Gently pour egg mixture over the top (reserving about 1 tablespoon of the mix to use as an egg wash),
5. Pour the Mexican tomato salsa over the top of the filling.
6. Top the pie with the remaining pastry, then brush the top with reserved egg wash. Transfer to oven and bake for 20 minutes or until the pie is golden brown and the filling has set.
7. Serve with extra Mexican tomato salsa on the side.
For the Mexican Tomato Salsa:
1. In a small bowl, combine diced tomatoes, red onion, jalapeño pepper, minced garlic, lime juice, and coriander. Mix well.
2. Season with salt and pepper to taste.
Mexican Bacon and Cheese Pie with Fresh Tomato Salsa
Ingredients:
· 2 sheets butter puff pastry
· 1 large onion, finely sliced
· 2 Tbs olive oil
· 6 rashers cooked rindless streaky bacon, sliced into 1cm strips
· 150 grams sliced chorizo, cooked
· 6 eggs
· 1/2 cup cream
· 1 cup grated tasty cheddar cheese or smoked provolone cheese
· Salt and freshly ground black pepper
· 1 cup of Mexican tomato salsa (see recipe below)
For the Mexican Tomato Salsa:
· 2 large ripe tomatoes, diced
· 1/4 red onion, finely chopped
· 1 jalapeño pepper, seeded and finely chopped
· 1 garlic clove, minced
· 1 Tbs lime juice
· 2 Tbs chopped fresh coriander
· Salt and freshly ground black pepper
Instructions:
1. Preheat oven to 180°C. Grease a 13cm x 36cm (or 20cm x 28cm) pie dish. Line the bottom of the pie dish with two-thirds of the pastry. Transfer the pie dish to the fridge for 10 minutes.
2. In a frying pan, heat oil over medium heat. Add onion and gently cook, stirring regularly, until soft and translucent. Remove from heat and set aside.
3. In a mixing bowl, add eggs and cream, and whisk until combined. Then season with salt and pepper.
4. Remove the pie dish from the fridge. Spread onion over the base, then sprinkle over cooked bacon, chorizo, and cheese. Gently pour egg mixture over the top (reserving about 1 tablespoon of the mix to use as an egg wash),
5. Pour the Mexican tomato salsa over the top of the filling.
6. Top the pie with the remaining pastry, then brush the top with reserved egg wash. Transfer to oven and bake for 20 minutes or until the pie is golden brown and the filling has set.
7. Serve with extra Mexican tomato salsa on the side.
For the Mexican Tomato Salsa:
1. In a small bowl, combine diced tomatoes, red onion, jalapeño pepper, minced garlic, lime juice, and coriander. Mix well.
2. Season with salt and pepper to taste.
Check out our range of ingredients to make your every day meals extra delicious. Shop Now
Grassy Knoll Streaky Bacon 300g
Grassy Knoll Streaky Bacon (Frozen) 1kg
Pohutukawa Smoked Lamb Bacon – Halal Suitable