Bring breakfast into the evening hours with these wonderful savoury pies
Ingredients
For the spicy beans:
- 1 tbsp vegetable oil
- 1 large white onion, chopped
- 1 vegetable stock cube
- 275 ml9¾ fl oz warm water
- 1x 410 g14½ oz tin of haricot beans, drained
- 2 tsp mustard powder
- 2 tsp black treacle
- 150 ml5¼ fl oz tomato ketchup
- 2 tbsp tomato purée
For the pastry:
- 225 g8 oz plain flour, plus extra for rolling
- 100 -125g unsalted butter
- 1 /2 tsp salt
- 3 tbsp cold water
For the filling:
For the mash:
- 2 medium Maris Piper potatoes
- Bacon fat, reserved from frying the bacon and sausage meat
- Knob of unsalted butter
For the acompaniments:
- 1 beef tomato, sliced
- 1 yellow pepper, cut into wedges
- 1 -2 flat field mushrooms
Method: How to make All day breakfast pies with fried beef tomatoes, yellow peppers and flat field mushrooms
For the spicy beans:
Preheat oven to 150C/Gas 2.
Heat the vegetable oil in a casserole dish and sweat the onion until soft.
Dissolve the stock cube in warm water. Add to the onions with the remaining ingredients, combine well and bring to the boil.
Remove from the heat and cover with a lid. Transfer the dish to the oven for one hour and then set aside to cool.
For the pastry:
Rub the flour and butter together to form breadcrumbs.
Add the salt and water and mix together with a round bladed knife to bring together. Finish forming the dough with your hands.
Wrap in cling film and put in the fridge for 20 minutes.
For the filling:
Skin the sausages and form small meatballs with the sausage meat.
Fry off the meatballs with the bacon until browned, reserving any fat. Set aside to cool slightly.
For the mash:
Chop the potatoes and cook in boiling salted water for approximately 20 minutes or until tender.
Drain and mash the potatoes with a little bacon fat and butter until smooth.
To assemble the pies:
Preheat oven to 160C/Gas 3.
Roll out the pastry onto a floured surface to the thickness of a pound coin.
Cut out circles using 8cm cutters and press into a muffin tin using a pestle to form cups.
Layer a piece of bacon with a piece of sausage meat in each case. Crack a quail’s egg into a small bowl and delicately drop on top of the sausage meat.
Add a small amount of cooled spicy beans, and top with a spoonful of mash to seal.
Bake in the oven for 20 minutes.
For the accompaniments:
Heat a griddle pan and griddle the sliced beef tomato, yellow pepper and slices of flat field mushrooms.
To serve:
Serve a pie or two on a warm plate with a slice of griddled beef tomato, yellow pepper and flat field mushroom, accompanied by a small ramekin of the beans.
