The humble pie

Jason Dorday

Cream cheese pastry

120 g	Butter
120 g	Cream cheese
1 cup	Flour, sifted
1 pinch	Salt

Bacon & Egg Pies

1 piece	Streaky bacon, cut
1 dessert spoon	Tasty cheese
1	Egg
1 to taste	Salt & freshly ground pepper

Directions

1. Cream Cheese Pastry: Cut the butter and cream cheese into small cubes and bring to room temperature.
2. Work together in your blender with the flour and salt until it just forms a ball.
3. Remove and knead a little. The dough should feel like soft Plasticine and not be sticky.
4. Wrap and leave in the fridge for an hour.
5. Remove from the fridge, bring to room temperature and roll as above. Dust your rolling pin with flour as well as the surface you are rolling on.
6. When you have an even sheet, sit this on a tray and return to the fridge before using. Rest for at least 15 minutes.
7. Bacon and egg pies:Cut a standard-size bought pastry sheet into 4 quarters. Sit each piece into a well greased muffin tin.
8. Put a dessert spoon of grated tasty cheese into the base and snip a rasher of bacon (I like streaky) into the pie.
9. Break one egg into this. Season well and stir the egg gently with a fork to mix up the ingredients. Don't try to blend it all, you want see the yolk and white.
10. Cook as above in a medium oven.
11. You could also add chopped spring onions, chopped chives or parsley, a few peas, small diced leftover cooked potato or a slice of tomato. Not all at once though, this is a small pie.