Main Meals
Egg and Bacon Pie
02
Oct
Oct
Eggs and bacon go hand in hand and can be eaten at any meal, at any time of the day, egg and bacon pie marries the two in yummy pastry, what could be better.
A classic pie that is very simple to make, a bit rustic to look at and can be made in any pie dish or tray. I love making it in a lamington tray as it makes it very easy to portion. I have made it with frozen puff or shortcrust pastry before if I don’t have time to make my own pastry and it works just fine.
Egg & Bacon Pie
Classic Egg and Bacon Pie
Ingredients
Pastry
- 300 gm Plain Flour
- 150 gm Butter Chilled, diced
- 1/2 tsp Salt
- 100 ml Chilled Water
Filling
- 300 gm Bacon, diced
- 1 Onion, Diced
- 1 Tbsp Olive Oil
- 12 Eggs
- 1 Cup Tasty Cheese, grated
- 1/3 Cup Your favourite Relish or Chutney
- 1/4 Cup Parsley, chopped
- Pinch Salt
- Pinch Pepper
- 1 Egg extra, beaten for egg wash
Instructions
Pastry
- By Hand In a bowl, place flour, salt and butter, rub in until it looks like breadcrumbs, add water and mix until a dough forms.
- Thermomix, in Thermo bowl add flour, salt and butter, mix 20 sec/speed 4, add water 25 sec/ speed 5.
- Food processor, in processor bowl add flour, salt and butter, pulse 3 or 4 times until it looks like breadcrumbs, add water and blend 20-30 seconds until the dough forms a ball.
- Transfer pastry to lightly floured bench and shape into a flattened disc.
- Wrap in cling film and place in fridge to rest for at least 1 hour.
- Preheat oven 200C
Filling
- In a frying pan cook the onion and bacon in oil over medium heat until, onion is soft and bacon is browned, set aside to cool.
- Divide the pastry, 2/3 for the bottom and 1/3 for the top and roll out to fit tray with some overhang. I like to use a lamington tray, but a square or round tin would work just as well.
- Spread the pastry with the chutney or relish then sprinkle with the bacon and onion mixture, crack eggs over the bacon, piecing the yolks if desired.
- Season with salt and pepper, sprinkle with parsley and cheese, brush the edge of the pastry with water.
- Place remaining pastry on top of the pie and fold the base pastry over the top pastry and squeeze to seal the sides, pierce the top with a knife or fork in a few spots to allow steam to escape.
- Brush with extra beaten egg.
- Bake in oven for 20 mins then reduce heat to 180C and bake a further 30 minutes or until golden and cooked through.
Notes
Use frozen Shortcrust or Puff Pastry sheets if preferred.
Portioned and frozen it makes for a quick snack or meal on those busy days.
