This No Bake Egg Bread is a comforting, International-style dish that combines the flakiness of shortcrust pastry with a savory, hearty filling. Though called “bread,” it is essentially a savory pie or terrine, offering a smooth, rich texture that pairs beautifully with a simple salad or soup. It’s an excellent choice for lunch or a light dinner, bringing home-style flavor to your table without the need for complex baking techniques. Simple to assemble with pantry staples, this recipe is a reliable favorite that delivers satisfying results every time.
No Bake Egg Bread
Description
This No Bake Egg Bread is a comforting, International-style dish that combines the flakiness of shortcrust pastry with a savory, hearty filling. Though called "bread," it is essentially a savory pie or terrine, offering a smooth, rich texture that pairs beautifully with a simple salad or soup. It&# 226;ÂÂs an excellent choice for lunch or a light dinner, bringing home-style flavor to your table without the need for complex baking techniques. Simple to assemble with pantry staples, this recipe is a reliable favorite that delivers satisfying results every time.Ingredients
Directions
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Butter a terrine dish, then line the base and sides with a strip of folded foil, leaving the ends overhanging.
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In a large bowl, combine diced meat, herbs, garlic, lemon zest, and seasoning.
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Set the filling mixture aside.
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In a heatproof bowl, combine flour and salt, make a well in the center, and crack an egg into it.
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Place butter and lard in a pan with 200ml water and bring to a boil.
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Pour the boiling liquid onto the flour mixture, mixing well with a knife to combine.
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When cool enough to handle, knead the pastry on a floured work surface until smooth.
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Shape the pastry into a disc, cover loosely, and rest for 20-30 minutes until lukewarm.
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Reserve a third of the pastry, wrapped in cling film, to use for the lid.
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Roll out the remaining pastry on a floured surface to about 40cm x 25cm x 0.5cm thick.
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Use the rolled pastry to line the terrine, pressing well into the corners and leaving a little overhang all round.
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Ensure none of the pastry corners are too thin to prevent cracking.
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Chill the lined terrine in the fridge, uncovered, for 20-30 minutes.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 508.5kcal
- % Daily Value *
- Total Fat 36.8g57%
- Saturated Fat 20.2g101%
- Cholesterol 53.8mg18%
- Sodium 435.2mg19%
- Total Carbohydrate 39.8g14%
- Dietary Fiber 0.8g4%
- Sugars 1.1g
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the pastry is chilled before filling to prevent shrinking during assembly.
The "No Bake" title refers to the filling method; the pastry itself is typically blind-baked or cooked via the boiling liquid method described (hot water crust style). Verify if the final dish requires baking.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For a vegetarian version, replace diced meat with roasted vegetables or lentils.
