Bacon and Egg Pie is a New Zealand classic, perfect for any time of day,
served warm or cold always with a good amount of tomato sauce or relish.
Welcome to recipes by carina where I share with you how to make classic and simply
delicious recipes, make sure to follow my page or subscribe for a new recipe each week.
Start by defrosting your pastry. You’ll need 3-4 sheets of frozen butter puff pastry,
try to find butter puff as it is so much better than puff pastry
made with margarine or oil. Alternatively you can make your own ruff puff if you have the time.
I’m using a 30x20cm or a 13 x 9 baking dish so
I’m joining two sheets of the pastry together to fit the base of the dish.
You can use a different sized dish if that’s all you have on hand but the baking time may differ.
If you would like the full recipe for this bacon and egg pie it will be on my
website as well as the full measurements listed in the description box below.
Place the pastry in the baking dish making sure it fits into all the corners.
We’re going to need about 10 eggs for this recipe. This pie makes enough to
serve about 6-8 people so if you are feeding a smaller amount you can easily halve the recipe
and bake it in a smaller baking dish. But this pie does make really good leftovers.
Take 5 of the eggs and crack them into the bottom of the pie.
There are few ways you can do bacon and egg pie and it’s kind of debated what’s best.
Some like whole eggs, some like completely scrambled like a quiche and some like it
in between which I think is the best. So I’m taking a fork and loosely breaking up the yolks.
You can leave them whole but I find when eating the pie you end up with big bits of
yolk and then other parts that are just completely white which isn’t the best.
The same with completely scrambling them up, you want a little bit of definition there.
Once you’ve cracked in the eggs it’s time for the bacon. Again there are a few ways to do this,
it’s all about preference. I think the best way to go is cooked bacon as it has so much
more flavour and is crispier but you can use raw bacon and let it cook in the pie.
I’ve got 250g or 1/2lb of streaky bacon which I’ve sliced up and
fried off in a pan for about 5-10 minutes while my pastry defrosted.
Alternatively you could use any other type of bacon, not slice it and lay it over the eggs.
Add half your bacon to the pie and follow up by seasoning well with salt and pepper.
The bacon is pretty salty but the eggs really need a good amount of salt and paper.
Next crack in the remaining 5 eggs. For some different texture
and to keep the pie interesting I’m keeping these ones whole.
You can also crack them into a bowl and whisk them up with a fork until they’re completely combined.
There are many different versions of bacon dn egg pie and this is pretty safe classic
but don’t be afraid of adding anything else you would like.
Cheese is really popular, along with fried onions, leeks or really anything else.
Finally top with the other half of the bacon and we’re ready to finish up the pie.
Take your remaining sheet or sheets of pastry and lay it gently over the top of the eggs and bacon.
Seal up the edges and use a fork to crimp it together.
You can do different designs on top, whether that’s lattice, or a few decorations. Theres
always leftover pastry when making pie and I always make a few leaves and flowers for the top.
I just cut out the leaves free hand and roll up strips to become flowers.
Lastly use a pastry brush and brush the top of the pie with milk so help it brown and
place your pie into a 200C / 400f oven for 35-40 minutes or until puffed up and golden brown. You
can check the eggs are fully cooked by inserting a knife into he center to check it comes out clean.
Let the pie stand for 5-10 minutes before slicing
and serving. It’ll keep in the fridge for 2-3 days and it’s just as good cold as it is hot
from the oven. I hope you give this recipe a try, it’s simple and easy but so delicious.
Thank you for watching and I will see you in my next video.