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Još jedan klasik iz Novozelandske kuhinje. Pita sa slaninom i jajima. Sa malim dodatkom , za još bolji ukus, Ajvar. Mogu vam reći da kad god sam ovo pravila Novozelandjanima uvek su me pitali kakv reliš sam to koristila. I sa pravom, jer je ukus cele pite baš zbog ajvara mnogo bolji.
Sastojci
Za koru
225 g brašna
100 g putera. Puter d abude hladan i mnogo se lašče umeša sa brašnom ako ga kao ja izrendate.
2 do 3 Kašike hladne vode
Prstohvat soli
Za fil
6 jaja
1 veći krompir, skuvan i isečen na kolutove
250 g tankih režnjeva slanine
3 Kašike Ajvara
so i crni biber, po ukusu
Začinsko bilje: peršun, timijan, bosiljak
1 mladi iseckan luk
Priprema
Predgrejemo rernu na 200°C.
Stavimo pleh u kome čemo peči na žicu
Pripremimo koru
Umešamo brašno i puter u mrvičasto testo. Zatim dodamo so i vodu i umesimo testo. Zamotamo u plastičnu foliju i ostavimo u frižideru .
Od testa izrolamo potrenu veličinu kore tako da pokrije dno i nekoliko cm po stranicama.
Od ostatka testa kasnije pravimo štrafte za vrh naše pite.
Skuvamo krompir i isečemo na tanke kolutove.
Preko testa sipamo iseckanu slaninu
Naredjamo krompir i sipamo seckane začine
Razbijemo 5 jaja po testu . Viljuškom ubodemo u žumance da se malo razlije. Posolimo i pobiberimo.
Dodamo izmedju jaja , pa Ajvar.
Izrolamo preostalo testo u tanke štrafte i poredjamo na vrh naše pite. Premažemo umućenim jajetom
Pečemo 12 do 15 minuta. Zatim smanjimo temperaturu na 180˚C i pečemo još 35 do 40 minuta dok nam se testo lepo ispeče i porumeni.
Serviramo uz neki reliš, salatu ili kisele krastavce.
Moe se u frižideru ćuvati 2 do 3 dana
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- Bacon and egg Pie with Ajvar
This is another New Zealand Classic, only I added here Serbian relish Ajvar. It is available throughout the world and very tasty relish . Newzealanders always ask me which relish I used in this pie and rightly so as the taste of this pe improves with Ajvar noticable
- Shortcrust Pastry
- 225g plain flour
- 100g butter , diced
- pinch salt
- Filling
- 250g streaky bacon, cut into 2cm pieces
- 1 medium potato, peeled, cooked and thinly sliced
- 3 tbsp soft herbs such as parsley, basil, chives or spring onion tops, chopped
- 6 eggs
- 1 tsp salt
- ground black pepper
- 3 TBS Ajvar
Create
Preheat oven to 200°C. Place a flat baking tray in the oven to heat – the pie will sit on this and the heat will help it to crisp.
Cut a piece of baking paper to fit a 40 x 30cm baking dish or roasting pan. It should cover the base and reach about 3-4cm up the sides. Remove the baking paper from the baking dish or roasting pan and lay it flat on your bench. Dust it with a little flour and lay pastry sheet on top. . Roll out the pastry to cover the paper. Lift the paper with the pastry and lay it into the baking dish or roasting pan (it will reach 3-4cm up the sides).
Sprinkle the bacon over the pastry. Top with the sliced potato and sprinkle with the herbs. Break 5 whole eggs over the top. Add salt and peper and dolops of Ajvar between them. Lightly pick on egg yolks , so that thsoe run out
Roll out the remaining sheet of pastry very thinly and cut it into narrow strips. Arrange the strips in a lattice pattern on top of the pie, trimming off any excess. Brush with whisked egg.
Place the prepared pie in the oven and bake for 12-15 minutes until the pastry is starting to puff and turn golden. Reduce the heat to and bake until the pastry is golden and cooked through on the base – about a further 35-40 minutes.
Serve warm or at room temperature with a salad and pickles or chutney. It will keep in a covered container in the fridge for 2-3 days
Shortcrust Pastry
- Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.
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