Before turning vegetarian, I used to have these absolutely delicious egg and bacon pies and to be honest with you, I’m not entirely sure why I haven’t tried to make a version of my own before now.  There was always a great balance of pastry, egg and bacon  and I couldn’t wait to sink my teeth into one of them.

This alternative follows in the footsteps of the traditional egg and bacon with a perfect combination of salted pastry, with a mild flavour of egg and vegetarian hotdogs for a little spice.

On a sidenot, I’m not sure if any of you that are vegetarian have noticed, but anything too eggy, really isn’t something I can manage to eat….This is easily resolved in this pie, with only one egg being used and mixing it with some milk.  So for those usually in a similar boat, don’t fear, this eggy combination will be a welcome on your table!

Serves:

• 3-4

Ingredients:

Pastry

• 1 cup self-raising flour
• 1 cup plain flour
• 1/2 tsp baking powder
• pinch salt
• 7 tbs butter
• 5 tbs water
• 1 tsp lemon juice

Filling

• 1 egg
• pinch salt
• 1/2 tsp white pepper
• 1 vegetarian hot dog, thinly sliced and diced
• 1/2 cup light milk
• 1 tsp wholegrain mustard
• 1/2 tsp onion powder
• 1/2 tsp garlic mince
• small handful of grated mozzarella

Instructions:

1. Preheat the microwave or oven to 180 degrees C or 360 degrees F.
2. In a jug, place the dry ingredients and make a well.
3. Pour the wet ingredients, stirring until thick.
4. Once the dough doesn’t stick, remove from the jug and knead.
5. Using your hands knead the dough to a thin crust.
6. Grease a couple of ramekins or small quiche tray with butter.
7. Place the crust on the bottom and sides.
8. Beat the egg and add the milk, mixing it in thoroughly.
9. Add in the garlic, mushroom and seasoning.
10. On top of the pastry sprinkle the hot dog and mozzarella around.
11. Pour the eggy mixture in the tray and give it a ligth stir.
12. Cook for 30-35 minutes or until the eggy mixture is hard to touch in the middle.
13. Allow to cook for 5 minutes before serving.