Spanish Egg Pie Recipe

[Guest guest]

Spanish Egg Pie Recipe

 

INGREDIENTS:

8 oz. thawed shortcrust pastry, rolled out to 1/4 inch thick

2 cups boiled eggs, shelled and halved

2 cups sweet green peppers, deseeded and sliced

2 cups Cheddar cheese, grated

1 cup sour cream

1 cup steamed new potatoes, sliced

1 egg, beaten

 

METHOD:

Heat oven to 400 F (200 C). Half pastry and line a pie dish. Reserve the

remaining pastry for the lid. Set aside.

 

Layer new potatoes, boiled eggs and peppers. In a bowl, combine Cheddar

cheese and sour cream. Spoon mixture onto the pie. Assure that mixture

completely fills all the space.

 

Moisten edges of pie shell with half the beaten egg. Put on pastry lid

and crimp edges to seal.

 

Using remaining egg, brush lid to glaze. Bake for 45 minutes or until

golden. Serve hot with a light salad and soft rolls.