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This delicious and healthy pie makes a terrific weekend brunch for the whole family. Serve hot or warm with a little tomato sauce or salsa on the side.
I've used a sunbeam electric pie maker for this recipe to make quick individual pies. This recipe can also be made in the oven. Allow about 30 minutes to cook in a moderate 180 C oven.
Pastry
Makes enough for 4 pies
300 g (2 cups) organic plain, wholemeal or spelt flour
2 teaspoons baking powder
good pinch of sea salt
4 tablespoons olive oil
120 ml (1/2 cup) hot water
Filling
1 onion, finely diced
1 leek, finely sliced
300 g lean bacon or leg ham
handful baby spinach
80 g semi dried tomato, chopped (optional)
black pepper to season
4 eggs
1/4 cup grated Parmesan (optional)
Combine the flour, baking powder and salt.
Add the oil and rub through.
Pour over the water and mix lightly to form a dough.
Sauté the onion, leek and bacon until golden.
Add the spinach and fold through until wilted.
Remove from the heat and add the tomato if using.
Preheat the oven to 200C or your electric pie maker.
Roll out the pastry thinly onto a floured working surface.
Line pie dishes with half of the pastry.
Fill the bases with the bacon vegetable mix.
Break in the eggs and top with the Parmesan if using.
Cover with another sheet of pastry.
Bake for 30 minutes in the oven or 8 - 10 minutes in the pie maker, until the egg has just set.
Note: if baking pies in the oven, brush with egg wash before baking.
Healthy tip:
Exercising first thing in the morning before breakfast will result in a greater proportion of fat being used as fuel, because our glycogen stores are partially depleted though out the night. Exercise intensity is also important the fitter you become, as a higher percentage of fat is used as fuel.
By Teresa Cutter < the healthy chef © 2006
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