Asiri Punchihewa

Canterbury Bacon and Egg Pie

Recipe by Perri Saunderson & Kate Sekulla of  J Ballantyne & Co Ltd – Gold Winner Dilmah Real High Tea Challenge 2014 New Zealand

Makes 4

Canterbury Bacon and Egg Pie:
4 small savoury pastry cases baked blind until golden brown
8 Canter Valley quails eggs
100g finely diced onion
100g finely diced free range streaky bacon
20ml canola oil
100g Gruff Junction Wiahora feta
100ml free range egg and cream liaison seasoned

Tamarillo Sauce:
2 tbsp whole cloves
2 kg Tamarillos, diced
1 onion, diced
2 garlic cloves, crushed
500g sugar
1 tbsp salt
¼ tsp cayenne pepper
2 cups white wine vinegar

Canterbury Bacon and Egg Pie: 
Preheat oven to 160 C.
Heat oil in pan; add onion and sauté for a couple of minutes until transparent.
Add bacon and cook out on moderate heat until onion is caramelized to golden brown.
Drain on kitchen paper.
To fill pastry cases layer feta, onion mix at the bottom of case.
Crack 2 quails eggs into each case.
Top with liaison to fill remainder of case.
Bake for 6 – 7 minutes until liaison is set.
Allow to cool, serve at room temp with Tamarillo sauce.

Tamarillo Sauce:
Into a medium preserving pan put all ingredients and stir well to mix.
Bring to the boil, reduce heat and simmer for 1 ½ – 2 hrs , stirring occasionally until sauce is thick and pulpy.
Remove from the heat and allow to cool slightly.
Pass sauce through a sieve to remove seeds, skins and whole cloves.
Check Seasoning.


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