Believe it or not but this egg, bacon and mushroom pie is supposed the be the start of a health kick for the new year. I know it doesn’t really seem plausible but I wanted to create something tasty and frugal to go along with a salad and this is what I came up with. Yes, I know the pastry has cheese in it, but it also has spinach and surely that should count towards something? And yes, I know the pie filling is creamy but it’s 0% fat Greek Yoghurt so that must make a difference? Surely? I’m also using veggie bacon, so essentially this pie is utterly virtuous…?
The thing is, we can’t kill ourselves trying to be perfect. We have to do what we can and it’s the small steps we make that can make a difference. If anything, we can blame The Viking. He suggested a pie, I just tried to adapt it to something a little easier on the calories.
Take the new year easy on yourselves, won’t you?
for the spinach pastry
- 300g plain flour
- 75g cheddar cheese – finely grated
- 75g cold butter
- roughly 75g frozen spinach (about 3 blocks)
for the filling
- butter and olive oil
- 10 button mushrooms – halved
- 1 glove of garlic – grated
- 1 sprig of rosemary – chopped
- salt and pepper
- 4 or 5 slices of bacon – diced (I’m using Richmond Meat-Free Bacon)
- 5 tablespoons greek yoghurt
- 4 large free-range eggs
Start with the pastry. Place the flour, butter and cheese in a large bowl and rub together with your fingertips until they resemble breadcrumbs. Add the defrosted frozen spinach and again, using your hands in a claw shape, bring the pastry together into a dough. You may need to add a little water to ensure all the bits come together. The bowl should be completely clean when you’re done. (This whole process takes seconds in a mixer.) Wrap the dough in clingfilm and pop it into the fridge for 30 mins. (It will last in the fridge for 24 hours, or can be frozen for 1 month.)
Now we can commence with the filling.
Melt a little butter and olive oil in a pan and sauté the mushrooms until just soft. This should take about 8 minutes on a medium to low heat. Add in the garlic, rosemary and bacon and turn up the heat slightly. Let everything sauté for another few minutes, allowing the mushrooms and bacon to turn slightly golden around the edges. Stir occasionally to prevent them from burning. Then set aside to cool slightly.
Beat together the eggs and yoghurt in a bowl, season with a little salt and pepper.
Pre-heat the oven to 170C and butter a pie dish. (I’m using a 1lb loaf tin.)
Flour your work-surface and roll out the pastry for the base, then line your pie dish with the pastry. (Roll out another piece of pastry if you’re creating a lid.)
Spoon the bacon, egg and mushroom mix into the egg and yoghurt mix and gently fold through, then pour the whole thing into the pie. Lay the pastry lid on top (if you’re using) and brush the top with a little beaten egg and milk.
Bake for 40 mins or until the pastry is golden and puffy. Set the dish aside to fully set. You can eat it warm but I prefer it cut into slices and eaten cold.
For more pie recipes check these out on Dom in the Kitchen
Eat and of course, enjoy!