OLD FASHIONED BACON AND EGG PIE
This is a recipe that has stood the test of time. An old fashioned bacon and egg pie as made by my Granny. A light as a feather shortcrust pastry, packed full of tasty bacon and whole eggs, baked in a creamy egg custard filling. Hand on heart, this is the best bacon and egg pie you will ever eat!
Provided by Veronica
Number Of Ingredients 11
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.
Nutrition Facts : Calories 333 kcal, Carbohydrate 17.6 g, Protein 15.2 g, Fat 22.1 g, SaturatedFat 10 g, Cholesterol 207 mg, Sodium 697 mg, Fiber 0.6 g, Sugar 1.3 g, ServingSize 1 serving
BACON PIE
Good, easy to make. Welcome at breakfast, brunch, or supper.
Provided by Jan H.
Categories Breakfast and Brunch Eggs
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease a 10-inch glass pie plate.
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Pat dry on paper towels and crumble the bacon. Sprinkle bacon, cheese, and onion in the pie plate.
- In a medium bowl, stir the milk, eggs, baking mix, and pepper with fork until blended. Pour into pie plate.
- Bake 35 to 40 minutes or until knife inserted in center comes out clean.
Nutrition Facts : Calories 362.9 calories, Carbohydrate 15.5 g, Cholesterol 138.9 mg, Fat 26.6 g, Fiber 0.1 g, Protein 15 g, SaturatedFat 10.3 g, Sodium 724.7 mg, Sugar 4.1 g
FAMOUS NEW ZEALAND BACON & EGG PIE
This is my mum's, so the BEST pie ever! It is fantastic served with ketchup and in my opinion is probably better cold. Great for picnics.
Provided by Perfect Pixie
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
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
Delicious, irresistible, and a Kiwi favourite since... well forever! These pies are great value, they can feed a crowd and can be enjoyed at home or work for lunch or dinner, at concerts and festivals, picnics, at the beach, boating... wherever. Nothing beats the taste of a classic kiwi bacon and egg pie!
Provided by NZEggs
Time 50m
Number Of Ingredients 6
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.
Nutrition Facts :
BACON AND EGG PIE
This is a creamy version of a frittata, featuring yellow pepper, mushrooms, and creamy goat cheese.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 10
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.
AUSTRALIAN BACON AND EGG PIE
Meat pies have a long and iconic history in Australia and also New Zealand. This recipe is for a bacon and egg pie traditionally eaten for breakfast but is good anytime, especially when Australian Rules football is on the telly.
Provided by Member 610488
Categories One Dish Meal
Time 45m
Yield 2 pies
Number Of Ingredients 8
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.
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