Bacon and Egg Pie
User Reviews
4.0
3 reviews
Good
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
6 people
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Course
Main Course
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Cuisine
New Zealand
Bacon and Egg Pie
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Bacon and egg pie is a traditional New Zealand savory pie made with a puff pastry crust containing mainly bacon and eggs.
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Ingredients
- 2 puff pastry discs 8 oz. / 225g each
- ½ lb lean bacon coarsely chopped
- 8 eggs
- 1 small onion finely chopped
- 3 tablespoons peas fresh or frozen (optional)
- salt
- pepper
For the topping
- 1 egg yolk
- 1 tablespoon milk
Equipment
- Round pie dish 10 inches x 2 inches deep (25 cm x 5 cm)
- pastry brush
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Instructions
- Preheat the convection oven to 390°F / 200°C (or 410°F / 210°C traditional).
- Lightly grease the pie dish.
- Unroll the first puff pastry and roll it over the pie dish, making sure to roll it up well around the edges.
- Spread the bacon evenly over the entire surface of the dough.
- Sprinkle the onion and peas over the bacon.
- Break the eggs on top and barely prick the yolks so that they run very slightly.
- Season with salt and pepper.
- Gently roll the second puff pastry over it without pressing and fold it over the edges of the first then seal the top.
- Using a small sharp knife, carefully cut any excess dough around the edges.
- Make 2 to 3 slits on the top dough.
- Mix the milk and the egg yolk and brush the entire surface of the dough.
- Bake for about 30 minutes or until the pie turns golden.
- Serve hot or cold with ketchup.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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