Bacon And Egg Pie Recipes

OLD FASHIONED BACON AND EGG PIE

Steps:

• Place the Flour, Butter and Salt into a mixing bowl
• Rub lightly with the fingertips until the mixture resembles fine breadcrumbs
• Add the egg yolks and most of the cold water
• Stir this through the flour with a knife until it comes together in lumps.
• Now press together until it just comes away from the sides of the bowl and form it into a ball.
• Flatten the ball of dough, wrap it in clingfilm and allow it to rest in the fridge for at least half an hour.
• Preheat oven to 180°C / 375°F
• Fry the bacon until most of the fat has been cooked out and the bacon is almost crispy. Drain on paper towel and allow to cool.
• Roll ⅔ of the pastry to about ¼ inch thickness and line your pie dish. Let it overlap the edges slightly.
• Layer the bacon on the bottom of the lined pie dish
• Break each of the 6 eggs on top of the bacon at roughly evenly spaced intervals.
• Mix the remaining 2 eggs with the cream and milk, season with salt and pepper (optional)
• Pour the egg mix slowly over the bacon and eggs in the pie dish allowing it to fill any gaps.
• Roll the remaining ⅓ of the pastry into a circle and place it on top of the pie.
• Crimp the edges of the pie to seal and cut off any excess pastry. You could use the trimming to cut leaf shapes to decorate the top of the pie.
• Pick holes on the top of the pastry with a fork to allow steam to escape whilst cooking and then brush with a little beaten egg and milk to glaze.
• Place in the oven and bake for approximately 35 minutes until golden brown.
• Remove from the oven. You can eat this either hot or cold.

BACON AND EGG PIE

Steps:

• Heat oven to 325 degrees. Have ready a generously buttered 10-inch glass pie plate. Cook bacon in a large skillet until very crisp. Remove; drain on paper towels. Pour off all but 2 tablespoons fat from skillet.
• Return skillet to medium-high heat; add mushrooms. Cook until well browned, about 4 minutes. Remove from skillet; spread mushrooms in prepared pie plate. Crumble bacon; arrange over mushrooms, along with pepper, cheeses, and thyme.
• Beat eggs and cream in a large bowl, and season with salt and pepper. Pour egg mixture over bacon-vegetable mixture. Bake until egg pie is set and deep golden brown, about 1 hour. Remove from the oven, and place on wire rack for 10 minutes. Slice into wedges, and serve.

EGG AND BACON PIE

Steps:

• To make the filling, heat the oil in a large non-stick frying pan.
• Cut the bacon rashers in half and fry over a medium heat for 4-5 minutes until the fat is golden and crisp, turning them once.
• Remove the bacon from the heat and leave to cool. Place a sturdy baking tray in the oven and preheat to 190C/375F/Gas 5.
• For the pastry, pulse the flour, salt and butter in a food processor until the mixture resembles fine breadcrumbs.
• Whisk the egg with a tablespoon of cold water and pour onto the flour and butter mixture with the motor running. Continue blending until the dough begins to form a ball.
• Turn the pastry out onto a lightly floured board, knead quickly into a ball and cut in half.
• Roll out one half until it is about 0.5cm/¼in thick and line a greased 23cm/9in pie plate, leaving any excess pastry overhanging the edge.
• Scatter the bacon loosely over the pastry case. Gently break six of the eggs into the pastry case, spacing them evenly between the bacon rashers.
• Beat the remaining eggs with the milk and plenty of salt and pepper.
• Slowly pour the beaten eggs into the pastry case, stopping every now and then to allow the beaten egg to find its way between the whole eggs and the bacon. Leave 2-3 tablespoons of the mixture in the bowl for glazing the top of the pie.
• Roll out the rest of the pastry to make a lid for the pie. Brush the edge of the pastry case with beaten egg and milk and gently lift the pastry lid over the filling.
• Press the edges firmly to seal, then trim. Use a fork to firmly seal the edge all the way around the pie then brush the top with the remaining beaten egg to glaze.
• Bake the pie on the preheated baking tray for 45-55 minutes until golden-brown and cooked through.
• Test by piercing the centre with a sharp knife - the filling should be just set. If it's still runny, put the pie back in the oven for a few minutes. Leave to stand for at least 15 minutes before serving.

FAMOUS NEW ZEALAND BACON & EGG PIE

Steps:

• leave the pastry out for 20 minutes at least to stop it from tearing when using.
• Cut the rinds of the bacon and chop bacon.
• Whisk eggs putting one yolk to the side.
• Whisk in the milk or cream.
• Chop onion.
• Lay one sheet of pastry in a casserole dish and make sure it comes just over the sides of the dish.
• Prick the base with a fork.
• Sprinkle the onion all over the base.
• Chop the parsley (one whole packet).
• Mix the parsley and bacon in with the egg mixture.
• Pour into the dish.
• Cover with other sheet of pastry and crimp together and cut of any excess pastry.
• Decorate the top if you want.
• Cook for 25 minutes and check its not burning.
• If so, place some tin foil over and place back in the oven for another 5-10 minutes until cooked.

CLASSIC BACON & EGG PIE

Steps:

• Bacon & Egg Pie is so easy to make and a real kiwi classic enjoyed by generations. They are always popular and great for lunches, brunches, dinner or a picnic.
• You will need a 20.5 x 20.5cm cake pan, or alternatively a round 23cm pie dish.
• Preheat oven to 200°C.
• Roll out two thirds of the pastry on a floury bench to line the base and sides of a shallow lightly greased 23cm pie tin OR if using ready rolled pastry sheets, place the sheets to line the base and sides of pie pan or tin evenly.
• Scatter over the spring onion and half of the bacon, break in the eggs and season, then scatter over the remaining bacon.
• Roll out the remaining pastry to make a lid and place on the top. If using sheets, laythe sheets evenly across the top of the pie dish.
• Crimp the edges of the pastry together with your fingers and trim off any excess.
• Use the trimmings to decorate the top of the pie if you wish (attach with a dab of egg wash).
• Cut four small vents in the pastry lid with a sharp knife.
• Brush the top with the beaten egg mix and bake for 35 - 40 minutes until golden brown and crispy on the top.
• Serve the pie warm or cold, along with a favourite chutney of your choice.

AUSTRALIAN BACON AND EGG PIE

Steps:

• Preheat the oven to 350 degrees F.
• Boil the potato until it's soft and then drain and cut it into slices. Set aside.
• Fry the bacon slices until slightly crispy and then drain on a paper towel. Break into small pieces. Set aside. Using the same pan, fry the onions on a medium heat for 5 minutes. Drain and set side.
• Beat one egg with a fork and set aside to use as egg wash.
• Open one package of pie dough and lay each pie dough on lightly floured work surface. Using one (4 x 5 inch) pie tin, place the pie tin on each pastry dough and cut a slightly larger circle around it. This is the top crust. Discard excess dough.
• Lightly grease 2 (4 x 5 inch) pie tins. Open the second package of pie dough and gently press 1 pastry circle into the bottom of each pie tin. Press the dough up the sides and around the rim.
• Line each pie with a slice of potato, then a layer of bacon and onion. Sprinkle on the cheese and add several tomato pieces. Crack 2 eggs into each pie.
• Brush the rim with egg wash. Cover each pie with the top crust and push it down with your fingers.
• Brush the top with more egg wash. Press around the rim of each pie with the back of a fork to seal.
• Using a sharp knife, make a small incision in the top of each pie to allow for steam to escape. Sprinkle on some sesame seeds.
• Bake in the oven for 12 minutes. Serve hot or cold with tomato sauce.

BACON AND EGG PIE

Steps:

• Roll out half the pastry and line dish or pie plate.
• Cover with bacon pieces (cut into neat pieces) rind off.
• add sliced onion.
• break in eggs (i like to whisk mine).
• sprinkle with salt and pepper.
• cover with other half of pastry.
• bake 30 to 40 minutes at 200c or until golden brown.

MRS MIGGIN'S PIE SHOPPE - OLD ENGLISH BACON AND EGG PIE!

Steps:

• Heat oven to 190ºC, 370ºF, Gas Mark 5. Line a 20 cm (8 inch) ovenproof plate or foil baking dish.
• Mix flour and salt in basin, rub in fat.
• Using a knife to cut and stir, mix with cold water to form a stiff dough.
• Turn dough on to a floured surface and knead lightly.
• Roll out and use as required below.
• Divide the pastry into 2, roll out and line the plate.
• Grill or fry bacon until crisp - drain off the fat. Add bacon to the beaten eggs along with the seasoning and herbs if used.
• Pour mixture onto pastry, dampen edges and cover with the second round of pastry.
• Seal edges and decorate with pastry leaves. Make a hole in the centre and brush with beaten egg or milk.
• Bake for about 35-40 minutes until golden brown.
• Serve warm or cold.
• Can be frozen for up to 1 month - defrost overnight on a cooling tray or rack. Can be re-heated in a slow oven if required.

BACON & EGG PIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Grease each hole of a 12-hole muffin tin, then line each with a long strip of baking parchment. Roll out two-thirds of the pastry on a lightly floured surface and stamp out 12 x 10-11cm circles (you may need to re-roll trimmings). Press a circle into each hole to line. Wrap the remaining pastry in cling film.
• Melt the butter in a frying pan and fry the onion and bacon until the onion is softened and the bacon crisping and browning. Stir in the mace for 1 min, then transfer to a bowl to cool for 5 mins. Stir in 1 egg and the crème fraîche with plenty of seasoning. Divide mixture between the holes and press down firmly with the back of a spoon to make a dip in the middle. Crack 1 quail's egg into each hole, then season lightly. Beat the remaining egg, then brush over the edges of the pastry.
• Roll out the remaining pastry and stamp out 12 x 6-7cm circles. Add a top to each pie, carefully pressing pastry edges together to seal - don't let the egg escape. Brush with remaining egg and sprinkle with poppy seeds. Bake for 25-30 mins until golden. Cool in the tin, then carefully lift out using the parchment strips to help.