The other day
slave stumbled on a recipe for Easter Pie. Never heard of it! So it
became imperative to study, research and come up with an easy way to
fix it.
Easter pie is a
family tradition for many Italians. Yet almost every family made it
a different way. Depending on what village your family comes from,
the Easter Pie can vary a great deal. Some are like a quiche, some
like a pizza on its side with a part rolled over. Some can even be
like a rice pie but it generally has a combo of meat and cheese
(chunks of ham, pepperoni, several cheeses, etc) between two crusts.
An Easter Pie
is to be served on the day before Easter at
noon to signify the end of Lent and to break the fast. Nothing breaks
a fast like pie crusts and a big collection of meats, cheese, and
eggs! What a delicious way to celebrate the ability to eat
again.
With
such variations possible, slave thought: “Why not try a Danish
Version?” Hope no one finds offense, it merely is an attempt to
should how this tasty meal can fit into many local cuisines.
Ingredients:
2
tubes Croissant pastry
2
tablespoons butter
2
tablespoons cornstarch
1/8
teaspoon nutmeg
1/8
teaspoon garlic powder
ground
white pepper to taste
3
pieces bacon
1
salami
½
cup cocktail weenies
1
cup milk
4
ounces shredded Havarti cheese
3
eggs, slightly beaten
½
cup diced ham
1
egg
1
teaspoon sugar
Directions
Wrap
a pizza stone with foil and place in cold
oven, pre heat to 350
degrees.
Press
1 tube of croissant dough into a baking
dish.
Cut
up the meat into ½ inch – 1 inch pieces.
Cook
the bacon until crispy, about 8
minutes,
then drain on paper towels.
Stir
the cornstarch into the warm grease
along with the nutmeg and white
pepper.
Cook and stir until dissolved, about 2
to 3
minutes.
Add milk, cook and stir until
thickened and bubbling about 5
minutes.
Stir
cheese into milk mixture; cook and stir
until melted and cheese
sauce is smooth,
about 5 minutes.
In
a medium bowl whisk the 4 eggs. Temper
them by adding a few
tablespoons of the
cheese mixture while stirring. Then add this
back
into the rest of the cheese sauce.
Whisk until incorporated, 1
to 2 minutes.
Stir
broken bacon bits, ham and salami pieces
into
cheese sauce; pour onto bottom crust in
baking dish.
Roll
out the other tube of dough on a piece
of wax paper to the size of
the baking dish.
Carefully cut out designs to allow steam to
escape. Place this on top and seal down the
edges.
(If
you like a pretty look – brush with an egg
wash made of 1 egg
beaten with 1 teaspoon
of sugar)
Bake
in the preheated oven until pie is set in
the middle, 30
to 35 minutes.
Let
cool slightly before serving, 5 to 10
minutes.
These
pies traditionally can be eaten warm
or cold! All to the preference
of Your Master.
For
music:
/watch?v=matER5QzEDk
Serving
my Master
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes
by
Dan White
http://www.amazon.com
/dp/B00F315Y4I
/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via
@amazon
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