14 February 2012

Bacon and Egg Pie

I grew up in a house of 8, so spending lots of time in the kitchen preparing dinner wasn't a luxury mum had (apart from desserts, love love love her desserts, and preserving - amazing what you can preserve), so dinner fare was pretty basic. We never ever turned our nose up at this traditional New Zealand favourite - it's simple to make, filling and tastes divine. We used to pop a wedge of it on a plate, smother with 'Watties Tomato Sauce' (tomato ketchup for you american folk), and pile the plate high with salad. We also had it many times cold for picnics. Every time I make (and eat) a bacon and egg pie, it brings back so many wonderful, nostalgic memories of family times.

Hubby too, is a big fan of bacon and egg pies, and because he's adamantly against Valentines Day, I couldn't resist making him a pie in a heart shape cake tin just for today :)

The recipe below is my basic recipe (don't say I didn't warn you, it is seriously basic), but I often add extras like cheese, spring onions, potatoes and peas, so experiment with the flavours you like.

Basic NZ Bacon and Egg Pie
  • 300 grams good quality bacon, cut into 1 inch pieces
  • 8 large free range eggs
  • 400 grams puff pastry
  • salt and pepper to taste
  • 1 egg yolk beaten with 2 tablespoons water
  1. Grease a deep dish pie tin well with butter. Roll out two thirds of the pastry and line the pie tin
  2. Spread half the bacon on top of the pastry,
  3. Break the eggs into the pie on top of the bacon and break the yolks, gently swirling the yolk and white together. Season with salt and pepper and top with remaining bacon.
  4. Roll out the remaining pastry and place on top of the pie, crimp the edges of the pastry together.
  5. Brush the beaten egg mixture over the top, cut a couple of holes in the lid of the pastry and bake at 180 degrees celsius (350 degrees fahrenheit) for 40 to 50 minutes until cooked through and golden on top.
  6. Serve with a decent dollop of tomato sauce and a green salad

1 comment:

  1. thanks for sharing....nice to know a new recipe