As much as I try to be one of those organised meal plan types, there are often times when the wheels come off and we veer perilously close to having toasted sandwiches for dinner. My latest emergency dinner is a good old bacon and egg pie – there are no dishes, you can throw the whole thing together in minutes, and if you’re lucky there will be some leftover for lunch tomorrow.
Speedy bacon and egg pie
The one in the photograph was made with flaky pastry to Stephanie Alexander’s recipe, but for emergency dinners I pull out a packet of the frozen stuff (for New Zealand readers, this one is excellent). Follow these instructions and dinner will be on the table in no time.
500g frozen flaky puff pastry
250g bacon or ham, chopped
A bunch of spring onions, chopped, or a package of my instant caramelised onions
a dollop of your favourite chutney
salt and pepper
a splash of milk to glaze the top
As soon as you get in the door, preheat the oven to 210C and take the pastry and caramelised onions out of the freezer. Take your coat off, read your child a story/play hide ‘n seek/talk to your spouse/put the washing machine on/unload the dishwasher.
When the pastry is mostly thawed, line a pie dish (I use my favourite all-purpose ex-brownie pan, measuring about 20cm x 30cm) with a sheet of pastry. Scatter the ham/bacon and onions on top. Grind over lots of pepper and a touch of salt.
Lightly whisk the eggs together, just to break the yolks up, and stir in the chutney. Pour this mixture over the ham and onions. Top with a sheet of pastry and crimp the edges. Prick the lid a few times with a fork and brush it with milk.
Bake for 25-35 minutes, until the pastry is risen and golden and cooked through. Serves four.
What’s your current favourite emergency dinner?