Bacon and Egg Pastries with Cheddar

I know I've been remiss to post anything of late. My camera is not functioning well.

However. I have been busy experimenting a bit in the kitchen. I bought my mom a Breakfast book this past weekend as she and my dad run a bed and breakfast.

This one turned out very well. I actually made it for dinner tonight. It was quick and easy, and the kids LOVED it!! The recipe called for ready made pie dough. Feel free to use it. I will also include a recipe for a simple pie dough. I'm hoping to find another one as Christmas nears but this one worked well for it's purpose today.

Ingredients:

Butter (for greasing)

1 lb, prepared, basic pie dough

all purpose flour for dusting and rolling

2 tbsp dijon mustard

12 lean bacon slices, diced, cooked, and drained well

12 small eggs

salt and pepper

1 cup grated old cheddar cheese

2 tbsp chopped parsley

Preheat oven to 350 F. Lightly grease a 12 cup muffin pan (deep)

Roll the dough out to a 1/4 inch thickness, on a lightly floured counter and cut out 12 circles (I used a a large drinking glass and rolled a little thinner to expand them. (approx 5 inch diameter). Use the dough to line the individual muffin cups, gently pleating the sides as you ease them in.

Brush 1/2 tsp of dijon mustard into each of the prepared muffin cups. Distribute the bacon evenly throughout the cups.

Break the eggs into a bowl. Gently spoon each of the yolks into each cup. Spoon egg white into each cup filling approximately 2/3 of the way full. Don't overfill. Season with salt and pepper to taste. Top with shredded cheese.

Bake for 20-25 minutes or until the egg is set and cheese is golden brown. Serve warm and sprinkle with chopped parsley.

Excellent and quick.

Pastry Dough (source: simplyrecipes.com)

Ingredients for one double-crust 9 inch or 10 inch pie:
2 1/2 cups all purpose flour
1 teaspoon salt
2 Tablespoons sugar
3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
1/2 cup of all-vegetable shortening (8 Tbsp)
6-8 Tablespoons ice water (please note I only used 2 tbsp Ice water)

1 Combine flour, salt, and sugar in a food processor; pulse to mix. Add the butter and pulse 4 times. Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, keep adding water, a tablespoon at a time, pulsing once after each addition, until the mixture just begins to clump together.

2 Remove dough from machine and place in a mound on a clean surface. Divide the dough into 2 balls and flatten each into 4 inch wide disks. Do not over-knead the dough! Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.

3 After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling. Sprinkle a little flour on a flat, clean work surface and on top of the disk of dough you intend to roll out. Using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough (an icing knife works great for this) to make sure it is not sticking. You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.

4 When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough.

5a If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimple the edge of the pie crust.

5b If you are making a double crust pie, roll out the second disk of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.

6 Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking. Optional Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish).