Bacon and Egg Pie is a traditional New Zealand recipe for a classic pie of bacon and eggs baked in a rough puff or puff pastry shell and which counts amongst New Zealand's national dishes. The full recipe is presented here and I hope you enjoy this classic New Zealand version of: Bacon and Egg Pie.
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The best ever picnic pie and a New Zealand favourite. Don’t forget to pack a bottle of your homemade Tomato Sauce in the picnic basket too.
Ingredients:
450g Rough Puff Pastry (ie made with 450g flour)
225g lean bacon
6 eggs
salt and freshly-ground black pepper, to taste
Fresh milk or beaten egg to glaze
Method:
Pre-heat your oven to 200ºC. Lightly grease a 20cm shallow cake tin or pie dish and set aside.
Roll out half of the rough puff pastry and line the prepared dish or use 1 sheet of ready-rolled puff pastry.
Snip the bacon rashers into large pieces with kitchen scissors and arrange evenly over the pastry base.
Break in the eggs and prick the yolks so that they run slightly. Season with salt and black pepper.
Brush the edges of the pastry with a little water. Roll out the other piece of pastry and lift it carefully onto the filling. Or use the second sheet of frozen pastry and press the edges together with the tines of a fork to seal.
Using a sharp knife, cut away any excess pastry from the edges, arrange it in a stack to keep the layers intact and re-roll. Cut out some leaves or other decorative shapes, and stick them on the top of the pie with a little water. Make 2–3 slits in the top of the pie to form steam holes.
Brush the top with the milk or a little beaten egg.
Transfer to the centre of your pre-heated oven and bake for about 30 minutes or until the pie is a beautiful golden brown.
