BIG BACON & EGG PIE
Not sure what to make your buffet centrepiece? This robust shortcrust bake with sweet peppers and breakfast favourites should do the trick
Provided by Sarah Cook
Categories Buffet, Main course
Time 1h10m
Yield Cuts into 15 squares
Number Of Ingredients 11
Steps:
- To make the filling, heat the oil in a large non-stick frying pan. Add the bacon, turn the heat to low and gently cook to melt out some of the fat, then turn up the heat to brown a little. Remove with a slotted spoon to a plate and set aside. Add the onions and mace to the pan, and gently cook until softened. Set aside to cool.
- Line the base of a 20 x 30cm tin with baking parchment, then add 3 long, thick strips to run across the tin, with overhang to help you lift out the pie. Roll out 750g of the pastry on a lightly floured surface until it's big enough to line the base and sides of the tin.
- Put a baking sheet in the oven and heat to 200C/180C fan/gas 6. Spread the onions onto the base of the pie. Open out each pepper like a book, scrape out any seeds, then layer over the onions to cover. Scatter over the bacon, followed by the parsley. Evenly crack over the eggs, and season all over.
- Roll out the remaining pastry to cover, pinch and trim the edges to seal, and brush with beaten egg. Scatter with sesame seeds. Sit on top of the baking sheet and bake for 30-40 mins until golden and crisp. Cool at room temperature, then store in the fridge for up to a day. Bring just back to room temp before serving in squares.
Nutrition Facts : Calories 510 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.9 milligram of sodium
FAMOUS NEW ZEALAND BACON & EGG PIE
This is my mum's, so the BEST pie ever! It is fantastic served with ketchup and in my opinion is probably better cold. Great for picnics.
Provided by Perfect Pixie
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- leave the pastry out for 20 minutes at least to stop it from tearing when using.
- Cut the rinds of the bacon and chop bacon.
- Whisk eggs putting one yolk to the side.
- Whisk in the milk or cream.
- Chop onion.
- Lay one sheet of pastry in a casserole dish and make sure it comes just over the sides of the dish.
- Prick the base with a fork.
- Sprinkle the onion all over the base.
- Chop the parsley (one whole packet).
- Mix the parsley and bacon in with the egg mixture.
- Pour into the dish.
- Cover with other sheet of pastry and crimp together and cut of any excess pastry.
- Decorate the top if you want.
- Cook for 25 minutes and check its not burning.
- If so, place some tin foil over and place back in the oven for another 5-10 minutes until cooked.
EGG AND BACON PIE
Egg and bacon is a match made in heaven. This pie from The Hairy Bikers is quick, easy and delicious served warm or cold.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 9
Steps:
- To make the filling, heat the oil in a large non-stick frying pan.
- Cut the bacon rashers in half and fry over a medium heat for 4-5 minutes until the fat is golden and crisp, turning them once.
- Remove the bacon from the heat and leave to cool. Place a sturdy baking tray in the oven and preheat to 190C/375F/Gas 5.
- For the pastry, pulse the flour, salt and butter in a food processor until the mixture resembles fine breadcrumbs.
- Whisk the egg with a tablespoon of cold water and pour onto the flour and butter mixture with the motor running. Continue blending until the dough begins to form a ball.
- Turn the pastry out onto a lightly floured board, knead quickly into a ball and cut in half.
- Roll out one half until it is about 0.5cm/¼in thick and line a greased 23cm/9in pie plate, leaving any excess pastry overhanging the edge.
- Scatter the bacon loosely over the pastry case. Gently break six of the eggs into the pastry case, spacing them evenly between the bacon rashers.
- Beat the remaining eggs with the milk and plenty of salt and pepper.
- Slowly pour the beaten eggs into the pastry case, stopping every now and then to allow the beaten egg to find its way between the whole eggs and the bacon. Leave 2-3 tablespoons of the mixture in the bowl for glazing the top of the pie.
- Roll out the rest of the pastry to make a lid for the pie. Brush the edge of the pastry case with beaten egg and milk and gently lift the pastry lid over the filling.
- Press the edges firmly to seal, then trim. Use a fork to firmly seal the edge all the way around the pie then brush the top with the remaining beaten egg to glaze.
- Bake the pie on the preheated baking tray for 45-55 minutes until golden-brown and cooked through.
- Test by piercing the centre with a sharp knife - the filling should be just set. If it's still runny, put the pie back in the oven for a few minutes. Leave to stand for at least 15 minutes before serving.
BIG MAMA'S EGG PIE
This recipe comes from author, Jocelyn Adams of Grandbaby Cakes.
Provided by Jocelyn Delk Adams
Time 3h55m
Yield Serves 8
Number Of Ingredients 12
Steps:
- Prepare the Crust: Whisk together flour, sugar, and salt in a bowl to combine. Add butter. Using a pastry cutter, cut butter into flour mixture until various-size crumbs form. Slowly add water, mixing with hands until dough forms, adding more water if needed until dough just comes together (there may still be some dry flour in bowl). Shape dough into a ball. Wrap tightly with plastic wrap; chill until cold, 45 to 55 minutes.
- Prepare the Filling: Cook milk and butter in a saucepan over medium-low, undisturbed, 10 minutes. Remove from heat. Cool to room temperature, 45 minutes.
- Whisk together eggs, sugar, flour, vanilla, and nutmeg in a medium bowl. Whisk in cooled milk mixture. Set aside.
- Preheat oven to 425°F. Unwrap chilled dough; place on a lightly floured work surface. Using a rolling pin, roll dough out to ¼-inch thickness. Transfer to an ungreased freezer-safe 9-inch pie plate. Press dough into bottom and up sides of plate. Crimp edges. Freeze Crust 10 minutes.
- Remove Crust from freezer. Line with parchment paper; add pie weights. Bake in preheated oven 10 minutes. Reduce oven temperature to 325°F. Remove Crust from oven; remove weights and parchment. Cool 10 minutes.
- Pour Filling into Crust. Bake at 325°F until top of pie is lightly browned and center jiggles just slightly, 35 to 40 minutes. Transfer to a wire rack; cool completely, about 1 hour. Sprinkle with additional nutmeg, and serve.
OLD FASHIONED BACON AND EGG PIE
This is a recipe that has stood the test of time. An old fashioned bacon and egg pie as made by my Granny. A light as a feather shortcrust pastry, packed full of tasty bacon and whole eggs, baked in a creamy egg custard filling. Hand on heart, this is the best bacon and egg pie you will ever eat!
Provided by Veronica
Number Of Ingredients 11
Steps:
- Place the Flour, Butter and Salt into a mixing bowl
- Rub lightly with the fingertips until the mixture resembles fine breadcrumbs
- Add the egg yolks and most of the cold water
- Stir this through the flour with a knife until it comes together in lumps.
- Now press together until it just comes away from the sides of the bowl and form it into a ball.
- Flatten the ball of dough, wrap it in clingfilm and allow it to rest in the fridge for at least half an hour.
- Preheat oven to 180°C / 375°F
- Fry the bacon until most of the fat has been cooked out and the bacon is almost crispy. Drain on paper towel and allow to cool.
- Roll ⅔ of the pastry to about ¼ inch thickness and line your pie dish. Let it overlap the edges slightly.
- Layer the bacon on the bottom of the lined pie dish
- Break each of the 6 eggs on top of the bacon at roughly evenly spaced intervals.
- Mix the remaining 2 eggs with the cream and milk, season with salt and pepper (optional)
- Pour the egg mix slowly over the bacon and eggs in the pie dish allowing it to fill any gaps.
- Roll the remaining ⅓ of the pastry into a circle and place it on top of the pie.
- Crimp the edges of the pie to seal and cut off any excess pastry. You could use the trimming to cut leaf shapes to decorate the top of the pie.
- Pick holes on the top of the pastry with a fork to allow steam to escape whilst cooking and then brush with a little beaten egg and milk to glaze.
- Place in the oven and bake for approximately 35 minutes until golden brown.
- Remove from the oven. You can eat this either hot or cold.
Nutrition Facts : Calories 333 kcal, Carbohydrate 17.6 g, Protein 15.2 g, Fat 22.1 g, SaturatedFat 10 g, Cholesterol 207 mg, Sodium 697 mg, Fiber 0.6 g, Sugar 1.3 g, ServingSize 1 serving
BACON AND EGG PIE
Good easy dish to make. Great for lunch or dinner with a salad, even good cold in the kids school lunches. :)
Provided by tanz674
Categories Savory Pies
Time 45m
Yield 12 pieces of pie, 1 serving(s)
Number Of Ingredients 4
Steps:
- Roll out half the pastry and line dish or pie plate.
- Cover with bacon pieces (cut into neat pieces) rind off.
- add sliced onion.
- break in eggs (i like to whisk mine).
- sprinkle with salt and pepper.
- cover with other half of pastry.
- bake 30 to 40 minutes at 200c or until golden brown.
Nutrition Facts : Calories 1930.8, Fat 145.1, SaturatedFat 43.1, Cholesterol 1361.5, Sodium 2399.7, Carbohydrate 88.3, Fiber 7.5, Sugar 7.3, Protein 64.5
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BACON AND EGG PIE RECIPE | DELICIOUS. MAGAZINE
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- reheat the oven to 190°C/fan170°C/gas 5 with a baking sheet inside. Heat the oil in a large non-stick frying pan and fry the diced bacon. Remove with a slotted spoon, then fry the shallots for 5 minutes until soft and golden. Set aside with the bacon to cool.
- For the pastry, pulse the flour, a good pinch of salt, the butter and lard in a food processor until the mix resembles fine breadcrumbs. Add the yolk and enough cold water to bind. Knead on a lightly floured surface, then halve. Roll out one piece to the thickness of a pound coin, then use to line a greased 23cm shallow pie plate or tin. Leave any excess pastry to overhang.
- Scatter the bacon and shallots over the pastry base. Carefully break 6 of the eggs into the case, spacing them evenly.
- Roll out the rest of the pastry to make a lid. Beat the remaining egg and brush the edge of the case. Cover the filling with the pastry lid.
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- Whisk first 3 ingredients in large bowl. Using back of fork, cut in butter and shortening until mixture resembles coarse meal. Add 3 tablespoons ice water. Toss until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Shape dough into disk. Wrap; chill at least 30 minutes.
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BACON AND EGG PIE RECIPE - BBC FOOD
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- To make the pastry, put the flour and salt in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs.
- Mix the egg with the lemon juice and three tablespoons of water. Make a well in the centre of the mixture and pour some of the egg mix. Using a table knife, work in just enough liquid to bring the pastry together.
- For the filling, heat the oil in a large frying pan over a medium-low heat and add the onion and garlic. Cook gently for about eight minutes, or until soft.
- Add the bacon and pork, increase the heat a little, and cook for about 10 minutes, until any liquid from the meat has been driven off. Leave to cool completely.
- Beat two of the eggs with the cream cheese until smooth. Add the cheddar and chives and season with salt and pepper. Stir in the cooled bacon mixture.
- When you are ready to assemble the pie, roll out two-thirds of the pastry and use it to line the cake tin. Roll out the remaining pastry ready to form the lid.
- Put the filling mix into the pastry case. Make three evenly spaced depressions in the filling and crack the remaining eggs into them.
- Brush the rim of the pastry with beaten egg and place the lid on top. Press the edges to seal and trim off the excess neatly. Brush the top of the pie with more beaten egg and make a steam hole in the centre.
- Bake in the oven for 50-55 minutes, until golden-brown. Leave the pie to settle for at least 15 minutes before cutting. It is delicious hot or cold.
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