1 17¥-oz. package frozen puff
pastry sheets, thawed (2 sheets)*8 thin slices Canadian bacon
6 eggs
ø tsp. salt
Π tsp. pepper
ø c. finely chopped parsley or
chives
*Homemade puff pastry is delicious but
difficult and time consuming to make.
The ready-made sheets are convenient to use
and are just as tasty when baked. Be sure to
thaw sheets at room temperature for at least
20 minutes before using. If the pastry starts
to crack while you’re working with it, just
wet your fingers with a little water and
press the pastry firmly together to seal.
1. Preheat oven to 400°F. On a lightly
floured working surface, use arolling pin to roll out one sheet of
pastry until it is Π -inch thick.
2. Line a 9-inch pie plate with pastry
sheet and press gently into place.
Cover pastry with Canadian bacon,
overlapping slices to form an even
layer. Crack eggs onto bacon-lined
crust and break yolks with a fork.
Season with salt and pepper and
sprinkle with parsley or chives.
3. Roll out the second sheet of pastry
to Π -inch thick. With your fingers
or a pastry brush, lightly brush the
lower pastry’s edge with water.
Gently place the second sheet of
pastry on top of the pie. Press edges
firmly together and cut off any extra
pastry. Flute edges by pinching
pastry gently between your thumb
and forefinger. Carefully use a sharp
knife to cut a few small slits in the
middle of the top crust.
4. Place pie plate on a baking sheet
and bake for 30 minutes, or until
pastry is puffed and golden brown.
Carefully remove pie from the oven
and allow to cool before serving.
Preparation time: 25 to 30 minutes
Baking time: 30 minutes
Serves 6
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