Famous New Zealand Bacon Egg Pie Recipes

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FAMOUS NEW ZEALAND BACON & EGG PIE



Famous New Zealand Bacon & Egg Pie image

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

2 sheets puff pastry
6 -8 slices cooked bacon (fried or grilled)
8 eggs (reserve one yolk for brushing pastry)
4 teaspoons milk or 4 teaspoons double cream
1 onion (not too big)
parsley

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



Classic Bacon & Egg Pie image

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

Categories     Lunch     Dinner

Time 50m

Number Of Ingredients 6

400 g block (or 6 sheets) of store bought 'puff' pastry
8 large eggs
1/2 cup bacon, chopped
1 Spring onion, chopped
1 Egg yolk, beaten with a tablespoon of water
Salt and pepper - to taste

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 :

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