This is a big-flavoured twist on the beloved Kiwi bacon and egg pie. You won’t be able to stop at eating just one slice!
1 quantity of Butter Puff Pastry
1 tbsp cumin seeds
10 slices streaky bacon, rind removed
2 tsp curry powder
¼ cup fresh flat-leaf parsley, finely chopped
¼ cup fresh basil, finely chopped
salt and freshly ground black pepper, to taste
150g sweet cherry tomatoes, halved
1 egg beaten with 1 tbsp water, for egg wash
Make Butter Puff Pastry ahead and rest it as required. On 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.
In a small dry saucepan over a medium heat, toast the cumin seeds until fragrant (1–2 minutes), shaking the pan every 30 seconds to prevent burning them. Set aside to cool slightly.
Remove pie dish from refrigerator. Grate the cheese and scatter over the base. Cut the bacon into long thin strips and place over the grated cheese in an even layer. Break 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. Mix 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. Lastly place the halved cherry tomatoes on top.
Fold the excess pastry inwards, towards the middle of the pie, but not totally covering it. Brush the pastry edges with egg wash.
Bake in a preheated 200°C oven for 50 minutes or until the pastry is crisp and golden-brown in colour. Serve warm with spicy mango chutney.
Reproduced with permission from Pie by Dean Brettschneider. Published by Penguin Group NZ. RRP $54.99. Copyright © Dean Brettschneider, 2012. Copyright photography © Aaron McLean, 2012