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Friday, September 21, 2012 1:49 PM
Sometimes we just want something different from the usual. It may be for a slightly special occasion or just to ring the changes. Bacon and Egg Pie, for which each of us probably has our favourite version, is a star performer for picnics and holidays – and it’s a nourishing, tasty easy-to-make dish, which goes well hot or cold with salads.
Doing something just a little different with these old favourite recipes gives us the option of surprising guests and family…tell them it’s bacon and egg pie and watch their delight when they find it’s moved upmarket and is in little mini-pies with the succulent flavour of pancetta and light flaky filo pastry.
Pancetta crisps up beautifully. It is salted pork belly, much used in Italian cuisine. From the same cut as streaky bacon, pancetta is salt-cured too, but it is flavoured with herbs and spices – flavour depends on local variations – and is then air-dried. Pancetta just gives an added extra to these special little tarts and for “an occasion” is worth the extra cost. Team it with really fresh free-range eggs and you’re on a winner!
Recipe - Mini Egg and Panctta or Bacon Tarts:
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