A Great Pie Cake Recipe and How to Make Bacon Egg Cakes
Cakes are a great invention.
Hiding stuff inside cakes is the oldest trick in the book, and few people can resist the smell of freshly baked golden cakes and then biting into a flavorful, aromatic filling on the inside.
This is one of the great pleasures in life. To this day, I still remember being at Tamaki Elementary School in New Zealand and being transported by the smell of cakes arriving for school lunch, the scent wafting down the hall and piercing our attention span like a blowtorch. of oxyacetylene applied to a block. of butter.
When I was a kid we had a limited number of options when it came to cakes, but they were delicious options.
We had a choice of minced meat patties, meat patties, pepper patties, potato patties, the wildly exotic “curry patty” and then a great innovation, the tomato and onion patty, where overheated onion strips burned in the oven. lip like an angry box Medusa.
On the weekends, if we were lucky, the bacon and egg pie would show up, and this was one of the best of the lot.
I put it on our breakfast buffet a few weeks ago and it’s a popular addition.
These days we have many options to choose from, and the tasty filling inside your cake is limited only by your imagination.
Some greats include cauliflower and cheese, broccoli mornay, green curry chicken, massaman beef, meat sauce and red wine, mushroom cakes, white wine chicken with mushrooms, goulash, smoked fish in a white parsley sauce, and just about anything. thing from your favorite kitchen that can be bound in sauce and wrapped in batter!
The perfect cake calls for a denser pie crust base, delicious filling, and a puff pastry top.
Puff pastry can be used for the lid, although it has a tendency to live up to its name and blow skyward like a top hat.
Better is a puff pastry or a “puff pastry” that is faster and easier to make.
Here is a recipe for the tapa.
Rough puff pastry / puff pastry
550g of flour
120 bacon
200 butter
1 teaspoon salt
- Sift the flour and mix the salt.
- Rub half of the butter through the flour and rub it with your fingertips until it looks like breadcrumbs.
- Add enough ice water to make a smooth dough.
- Mix the butter with the remaining bacon.
- Roll the dough into a rectangle.
- Take 1/3 of the lard mixture and put teaspoon-sized pieces in 2/3 of the dough on the left.
- Fold the empty right side 1/3 of the dough over half of the dough with the butter buttons to the left. Bend to the left again.
- Now there are three layers. Seal open sides of dough with light pressure. Rotate 90 degrees and form a rectangle again.
- Chill the dough in the refrigerator for 15 minutes.
- repeat the last step with half of the remaining lard mixture
- Chill again in the fridge for 15 minutes.
- Repeat again with the remaining lard mixture. Roll up, fold back into a square, and then chill for 30 minutes before using.
What does this accomplish?
The butter / lard chunks turn into flat discs when spread and spread across three of the three folded layers of dough.
Every time you roll, fold and repeat, the butter and lard are spread evenly in overlapping layers of dough and fat, like a puff pastry, but with a few more hollows and less finesse.
The result is a crunchy, flaky, layered dough that’s perfect for topping cakes.
Next, we need the dough to make the pie bases.
Pie crust (raised pie crust)
1000 g of flour
40 g of salt
400 g butter (or pork bacon)
10 each egg yolks
250g / 240g of ice water (250g of water if you use butter or 220g of water if you use lard)
Method 1: (traditional, by hand)
1. Mix the salt with the flour.
2. Pour the flour on the table and make a well (a thick ring with a hole in the middle)
3. Mix the butter or lard with the flour and rub with your fingertips until it looks like coarse breadcrumbs.
4. Make a well with the flour and butter mixture. Pour the water and egg yolks into the well.
5. Extract the flour and butter mixture into the liquid and mix with your fingertips until well blended.
6. Push with your hands, turn and reshape. Three times
7. Form into two balls, wrap them with a wrap and leave them to rest in the cooler for one hour.
8. It should be handled cold, but not too cold. If it’s in the cooler overnight, remove it an hour before rolling.
* This dough is used for BASE ONLY for cakes and quiche.
Method 2 (by food processor)
1. Mix the flour and salt and put them in a food processor.
2. Add cold, hard, diced butter to the robot coupe and pulse until it looks like breadcrumbs.
3. Add the water and the egg yolks.
4. Press 2 or three more times for one or two seconds only, until it begins to form a ball. DO NOT MIX TOO MUCH
5. Wrap in cling film / plastic and allow to cool before rolling up.
Making the bacon and egg cakes.
We need a filling, which in this case is a simple bacon and egg mixture.
Stir-fried bacon chunks, soft and not crisp.
For the bite-sized mini cakes, I am using quail eggs as they look great whole broken inside each mini cake.
For regular individual cakes, use one chicken egg per cake.
Bacon and Egg Cakes Makes 50 Mini Cakes
350 g tart base batter 7 g each x 7.5 cm diameter
200 g puff pastry 4 g each x 4.5 cm in diameter
300 g of bacon, cut into 1 cm square cubes.
50 ea. Quail egg, one per cake
Salt and pepper to taste
1 ea Chicken egg (to wash with egg – to brush the lid of the puff pastry cake)
40 g of milk (to beat the egg, to brush the top of the puff pastry cake)
1. Sauté or grill the bacon. It should be cooked and colored, but NOT crisp.
2. Chill cooked bacon before using it as a filling.
3. Beat the chicken eggs for one minute until well mixed, but not foamy.
4. Press the 3-inch pie crust into the pie pans.
5. Put cold cooked bacon on the bottom
6. Add a teaspoon of beaten chicken egg (3.5ml or 4ml) to each cake.
7. Break the quail eggs one by one into each cake. Make sure there is no shell on the tarts.
One quail egg per patty
8. Cover each tart with a 4.5 cm rough puff pastry topper.
9. Bake at 190C until the dough is fully cooked (15 to 20 minutes)