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Slow cooker Bacon and Egg Pie.
Ingredients:
10 eggs,
Handful shredded ham
Handful tasty cheese
Baby spinach leaves
150mls thickened cream
Salt and pepper.
Directions:
Mix well. Line slow cooker with baking paper and spray well with oil, use enough to semi cover the top of the mix.
Place puff pastry around the slow cooker and leave enough to cover the mixture.
Pour mixture in, cover with pastry and cook high 3 hours.
The whole thing will lift out , then brown the top in oven.
Turned out beautifully!
By Tam Clarke Vaughan
Question So what was the pastry like.? Firm crisp or sloshy?
Answer It was crispy and flaky all the way round. Oven doesn’t compare. I covered the top with pastry at this point. Left it for another 45mins and then finished it off in the oven.
Question what size slow cooker?
Answer the Russell Hobbs. 3 litres?
Question How many sheets of puff pastry? Did you completely cover the filling with the pastry?
Answer it took five sheets entirely. And I only covered the top once the filling was cooked x
Question Did it have a soggy bottom?
Answer not at all. Crispy all around.
Question When do you put the bacon in ?
Answer Mix it all and pour in.
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