Dilmah Seven Star TeaDilmah Seven Star Tea

CANTERBURY BACON AND EGG PIE WITH TAMARILLO SAUCE

Food : Main Courses

CANTERBURY BACON AND EGG PIE WITH TAMARILLO SAUCE

Ingredients

  • 4 small savoury pastry cases baked blind until golden brown
  • 8 Canter Valley quail 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
  • 2kg Tamarillos, diced
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 500g sugar
  • 1 tbsp salt
  • ¼ tsp cayenne pepper
  • 2 cups white wine vinegar

Method

  • Preheat oven to 160C.
  • 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 caramelised to golden brown. Drain on kitchen paper.
  • To fill pastry cases, layer feta and onion mix at the bottom of case. Crack 2 quail 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 temperature with Tamarillo sauce.
Tamarillo Sauce 
  • Into a medium preserving pan put all ingredients and stir well to mix.
  • Bring to a boil, reduce heat and simmer for 1 ½ - 2 hours, 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.

Created by : Kate Sekulla.