RECIPE / BACON & EGG PIE
A Kiwi classic
BACON & EGG PIE
simple but tasty
This is also great for
cleaning out the fridge
from last nights
vegetables or meat.
Onion relish can be
replaced with tomato,
piccadilly or pesto.
If you would like to make your own pastry,
awesome, there are plenty of pastry recipes
online. But, this is a simple tasty, quick B&E
pie which my and more importantly, your
family will love.
Bacon shoulder rindless (streaky or
middle is fine)
Eggs whole (beat 6 add cream, 5 whole,
1 for glaze)
Puff pastry (5kg) (normalish size dish
25 – 28cm)
Sweet onion relish
Leek, white part is best
Cheese cheddar (blue or goat, if you fancy)
Frozen vegetables defrosted (or last night’s
Fennel seeds (toasted in a fry pan
Mixed dried herbs or soft fresh (basil,
Parsley, fresh, chopped
Sea salt flakes
YOU HAD ME AT BACON
Preheat oven to 200ºC.
In a clean ‘pie dish’ paint on 50gm of melted butter, then sprinkle
flour and shake it to cover the inside of the dish. Discard
excess flour. (Chemise a mould or dish with butter and flour
evenly or sometimes sugar so the product doesn’t stick).
Place your pastry into mould making sure to cover the corners
etc lightly fork the pastry and place in the fridge to rest. 5 –10
minutes is fine.
Fine dice bacon and leek, fryoff in a pan with 1/2 the butter, not
too hot, add fennel seeds and herbs. Don’t brown, just cooked.
Sprinkle bacon and leek mix, vege, cheese and relish into the pie
dish and distribute evenly.
Pour on whisked egg cream mix, then crack the 5 whole eggs
into the mix (spread out, not at one end).
Place another piece of pastry on top, lightly fork, crimp the edges
of the pastry with a fork or thumbs to join the top and bottom
pastry together. If you want to decorate with extra pastry pieces,
nows the time.
Bake for 10 – 15 minutes then turn down to 180ºC once puff
pastry has risen, bake for 40 minutes.
1 tsp Brush over last beaten egg, bake for another 5 – 10 minutes
until golden or cooked.
2 tsp TIP:
Poking with a skewer or knife, if it comes out clean, it’s cooked.
Great as a light meal, hot or cold.
Recipe by Justin Rimmer