Wednesday, 4 July 2018

Rach Eats Lunch: Pringles Pie

Pringle Pie junk food hack recipe

I have never been more glad that it's Friday today. It's Friday in my world, at least. I mean, I'm not glad that I've got the Bellyache From Hell raging on, and I feel really wobbly and disorientated. But I'm glad we've made it to Friday after quite a traumatic week, including health worries, a break in and an email from the police announcing to our neighbours that we were burgled (without saying it was us, obvs, but still... it's a bit surreal.) I was, and am, really looking forward to this weekend. I think we're going to rearrange our plans a little due to rain (and my poorly tummy) but it's still going to be good. I think this break in has kind of made us re-evaluate what needs doing at home, so I guess that's a good lesson to take from it.

Anyways... today's recipe is a proper junk food hack - I have made a mini quiche-slash-pie... with a crust made out of Pringles. Pringles! The ones you pop and just can't stop. I wasn't a hundred percent sure that this would work, and was expecting a magnificent flop, but it turns out you can make a deliciously crunchy crust out of just two ingredients. For the pie filling, I'm thinking cheesy eggs - let's keep it simple, eh, guys?


(Ha... plug in still broken!)

Makes 3 mini pies

You'll need:
70g Honey & Mustard Pringles
30g melted soya margerine
1 egg, beaten
30g grated cheese
1/2 teaspoon ground salt and pepper

1. The night before, add the Pringles to a blender and pulse it until it makes fine breadcrumbs. Melt the margerine in the microwave for 30 seconds, take it out the microwave and add to the blender. Pulse it a little more until it's fully combined.

2. Grab some silicon cake cakes and, with a teaspoon, spoon a little mixture into each cake case and press it against the sides so that it forms a sort of pie crust. Repeat with the remaining cake cases - it should make three - then pop them all in the fridge. Leave at least for four hours. I went for overnight! It will harden up, which is exactly what we want.

3. An hour before cooking, take the cake cases out of the fridge and allow them to come to room temperature. Preheat the oven to 180℃, and, in a jug, beat the egg up and add the grated cheese, salt and pepper. Mix it well, and then pour in a small amount into each pie case. Don't overfill it!

4. Pop the cake cases on a tray and bake them in the oven for 10-15 minutes until the egg mixture has risen and doesn't wobble. (It's not wet, basically, which is what we don't want!) Remove them from the oven and allow to cool - the mixture will bubble and look really weird, but once it's out and cooling down it'll stop and form the pies. Really! Magic! Serve immediately once cooled, but careful - it's crumbly!

Pringle Pie recipe

And with that, we have a fabulous junk food hack worth celebrating - you should try it! It's brilliant! Crumbly as heck though, so watch out. Would you try this recipe? What's your favourite Pringle flavour?


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