Mandy’s Bacon & Egg Pie
Bacon and Egg Pie is a classic Kiwi staple that every Kiwi family cook boasts their own recipe. This Mandy’s recipe has just 3 main ingredients, bacon, egg and pastry. It is the simplest true bacon & egg pie and so it is the ultimate favourite of her family, especially her late step-father Alan. No potatoes nor peas, no non-sense added in the pie, make it big and bold!
Ingredients
- 5 sheets flaky puff pastry thawed
- 250 g streaky bacon
- 8 eggs plus 1 more for brushing on top
- salt & pepper
- fresh herbs to garnish, optional
Instructions
- Pre-heat oven to 220°C. Grease a large pie dish or tin. The smaller the dish, the deeper the pie.
- Using 2 pastry sheets line the bottom of the dish. Use the 3rd pastry sheet to line sides. Keep off cuts of the pastry.
- Cut streaky bacon in small pieces and arrange on the base of the pie.
- Break 8 eggs over the top of bacon pieces. Pierce egg yolks with a folk. Season with salt and pepper.
- Brush the edges where the pastry will join with beaten egg. Cover the pie with the remaining 2 sheets, seal the edges. Create a pattern on top with off cuts.
- Brush top of the pie with egg and make some slits so the steam can escape while it is in the oven.
- Bake for 40 minutes until the pastry is well risen and golden.
- Serve while it is hot. Garnish with fresh herbs of your choice.
Notes
Tip : Use milk instead of beaten egg if you like.
Tried this recipe?Let us know how it was!
