BACON PIE
Good, easy to make. Welcome at breakfast, brunch, or supper.
Provided by Jan H.
Categories Breakfast and Brunch Eggs
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease a 10-inch glass pie plate.
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Pat dry on paper towels and crumble the bacon. Sprinkle bacon, cheese, and onion in the pie plate.
- In a medium bowl, stir the milk, eggs, baking mix, and pepper with fork until blended. Pour into pie plate.
- Bake 35 to 40 minutes or until knife inserted in center comes out clean.
Nutrition Facts : Calories 362.9 calories, Carbohydrate 15.5 g, Cholesterol 138.9 mg, Fat 26.6 g, Fiber 0.1 g, Protein 15 g, SaturatedFat 10.3 g, Sodium 724.7 mg, Sugar 4.1 g
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.
BACON AND EGG PIES
Home-made individual bacon and egg pies, baked in patty tins or as a whole pie, make a very good and easily transportable picnic dish. Alternatively, they are nice served warm after the picnic if the weather wasn't up to scratch. For a whole pie, use an 8 inch (20 cm) tin, 4 eggs, 6 rashers of back bacon and 5 fl oz (150 ml) of milk.
Categories Picnic Recipes Perfect pies
Yield Makes 12
Number Of Ingredients 8
Steps:
- Begin by making the pastry by sifting the flour and pinch of salt into a large bowl, holding the sieve as high as possible. Now add the lard and butter, cut into smallish lumps, then take a knife and begin to cut the fat into the flour. Go on doing this until it looks fairly evenly blended, then begin to rub the fat into the flour, using your fingertips only, and being as light as possible. As you do this, lift it up high and let it fall back into the bowl, just long enough to make the mixture crumbly with a few odd lumps here and there. Now sprinkle 1 tablespoon of water in, then, with a knife, start bringing the dough together. Then discard the knife and, finally, bring it together with your fingertips. When enough liquid is added, the pastry should leave the bowl fairly clean. If this hasn't happened, then add a spot more water. Now place the pastry in a polythene bag and leave it in the fridge for 30 minutes to rest. Next, hardboil 2 of the eggs by placing them in a small saucepan and adding enough water to cover them by about ½ inch (1 cm). Bring the water up to simmering point and put a timer on for 7 minutes. Then, when the time is up, cool the eggs rapidly under cold, running water for about a minute, and leave them in cold water till they're cool. Meanwhile, grill (or fry) the bacon gently until the fat begins to run and pre-heat the oven to gas mark 6, 400°F (200°C). Roll out half of the pastry, on a lightly floured surface, cut out 12 rounds using the 3½ inch (9 cm) cutter and line the patty tin. Now peel and chop the eggs quite small and chop the bacon fairly small, too, Then divide the egg and bacon among the pies and season with freshly milled pepper and a very little salt. Beat the remaining egg together with the milk and carefully pour the mixture into the pies, allowing it to settle as you go. Dampen the edges and roll out the rest of the pastry to cut out the smaller rounds for the lids. Make a small hole in the centre of each pie, brush the tops with milk, then bake for 10 minutes. After that, reduce the heat to gas mark 5, 375°F (190°C) and cook for a further 25 minutes.
AUSTRALIAN BACON AND EGG PIE
Meat pies have a long and iconic history in Australia and also New Zealand. This recipe is for a bacon and egg pie traditionally eaten for breakfast but is good anytime, especially when Australian Rules football is on the telly.
Provided by Member 610488
Categories One Dish Meal
Time 45m
Yield 2 pies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Boil the potato until it's soft and then drain and cut it into slices. Set aside.
- Fry the bacon slices until slightly crispy and then drain on a paper towel. Break into small pieces. Set aside. Using the same pan, fry the onions on a medium heat for 5 minutes. Drain and set side.
- Beat one egg with a fork and set aside to use as egg wash.
- Open one package of pie dough and lay each pie dough on lightly floured work surface. Using one (4 x 5 inch) pie tin, place the pie tin on each pastry dough and cut a slightly larger circle around it. This is the top crust. Discard excess dough.
- Lightly grease 2 (4 x 5 inch) pie tins. Open the second package of pie dough and gently press 1 pastry circle into the bottom of each pie tin. Press the dough up the sides and around the rim.
- Line each pie with a slice of potato, then a layer of bacon and onion. Sprinkle on the cheese and add several tomato pieces. Crack 2 eggs into each pie.
- Brush the rim with egg wash. Cover each pie with the top crust and push it down with your fingers.
- Brush the top with more egg wash. Press around the rim of each pie with the back of a fork to seal.
- Using a sharp knife, make a small incision in the top of each pie to allow for steam to escape. Sprinkle on some sesame seeds.
- Bake in the oven for 12 minutes. Serve hot or cold with tomato sauce.
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
EGG AND BACON IMPOSSIBLE PIE
This classic Egg and Bacon Impossible Pie (also known as a Crustless Quiche) is the perfect budget meal. It's made using six ingredients and can be ready in one hour.
Provided by Lauren
Categories Dinners
Time 1h
Number Of Ingredients 8
Steps:
- Lightly grease a 5 cup capacity pie dish and preheat your oven to 200 degrees celsius (fan-forced)
- Dice the bacon and finely chop the brown onion before placing into a frying pan and cooking for 5 minutes over a medium heat until the onion turns translucent and the bacon begins to brown.
- Add the cooked bacon and onion to a bowl along with the grated cheese and flour and mix until all the ingredients are coated in flour before seasoning with a little salt and pepper.
- Scatter these ingredients across the base of the pie dish.
- In a large jug, whisk together the eggs and milk before carefully pouring it over the mixture in the pie dish and garnish with parsley.
- Place the pie into your preheated oven and bake for 40 minutes or until the pie has risen and is golden.
Nutrition Facts : Calories 226 kcal, Carbohydrate 10 g, Protein 14 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 145 mg, Sodium 261 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving
BACON & EGG PIES
Individual shortcrust pastries that fall somewhere between a Scotch egg and a Gala pie - super for a summer spread
Provided by Sarah Cook
Categories Afternoon tea, Starter
Time 1h20m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Grease each hole of a 12-hole muffin tin, then line each with a long strip of baking parchment. Roll out two-thirds of the pastry on a lightly floured surface and stamp out 12 x 10-11cm circles (you may need to re-roll trimmings). Press a circle into each hole to line. Wrap the remaining pastry in cling film.
- Melt the butter in a frying pan and fry the onion and bacon until the onion is softened and the bacon crisping and browning. Stir in the mace for 1 min, then transfer to a bowl to cool for 5 mins. Stir in 1 egg and the crème fraîche with plenty of seasoning. Divide mixture between the holes and press down firmly with the back of a spoon to make a dip in the middle. Crack 1 quail's egg into each hole, then season lightly. Beat the remaining egg, then brush over the edges of the pastry.
- Roll out the remaining pastry and stamp out 12 x 6-7cm circles. Add a top to each pie, carefully pressing pastry edges together to seal - don't let the egg escape. Brush with remaining egg and sprinkle with poppy seeds. Bake for 25-30 mins until golden. Cool in the tin, then carefully lift out using the parchment strips to help.
Nutrition Facts : Calories 277 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.3 milligram of sodium
BACON AND EGG PIE
This is a creamy version of a frittata, featuring yellow pepper, mushrooms, and creamy goat cheese.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Have ready a generously buttered 10-inch glass pie plate. Cook bacon in a large skillet until very crisp. Remove; drain on paper towels. Pour off all but 2 tablespoons fat from skillet.
- Return skillet to medium-high heat; add mushrooms. Cook until well browned, about 4 minutes. Remove from skillet; spread mushrooms in prepared pie plate. Crumble bacon; arrange over mushrooms, along with pepper, cheeses, and thyme.
- Beat eggs and cream in a large bowl, and season with salt and pepper. Pour egg mixture over bacon-vegetable mixture. Bake until egg pie is set and deep golden brown, about 1 hour. Remove from the oven, and place on wire rack for 10 minutes. Slice into wedges, and serve.
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5/5 Total Time 1 hr 10 minsCategory Pies, Tarts And FlansCalories 32 per serving
- 1 Preheat oven to 190°C. Lay 1 filo pastry sheet on a large board. Brush very thinly with melted spread. Lay another sheet on top and repeat until you have 6-sheet stack. Line base and sides of a large baking dish (about 25x30cm) with filo pastry stack.
- 3 With remaining filo make a 3-sheet filo pastry stack. Fold in half and place carefully on top pie. Trim or fold in edges as required. Pierce pastry in several places (with a knife or fork) to allow steam to escape.
- 4 Bake for 10 minutes then reduce temperature to 180°C. Cook for 40-45 more minutes until pastry is golden and filling feels firm when tested with a knife. Serve warm or at room temperature.
BACON AND EGG PIE RECIPE - STAY AT HOME MUM
From stayathomemum.com.au
3.8/5 (98)Category MainServings 4Total Time 40 mins
- Spray a baking tray with canola oil. Line the baking tray with the pastry (overlapping slightly) making sure it has no holes and goes at least 2cm up the sides of the pan on all sides.
- Cut the bacon and onion up into small pieces and fry until almost crispy (if you have any other veggies to add - throw them in too so they are nice and cooked).
EGG AND BACON PIE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 1Total Time 1 hr 30 minsCategory Lunch
- Bring butter to room temperature. Sift flour and salt onto workbench. Chop butter into smallish pieces, toss lightly in flour and rub lightly together. Make a well in centre and pour in water. Work into a lumpy dough. Using the heel of your hand, quickly smear pastry away from you across the bench to combine. Press into a flat cake, dust with flour, wrap in plastic film and refrigerate for 20-30 minutes before rolling out.
- Preheat oven to 180C. Line a 22-cm loose-bottomed flan tin with just over half the pastry and chill again for 30 minutes. Roll out rest of pastry to make a lid and set aside.
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- Roll out two thirds of the pastry on a floury bench to line the base and sides of a shallow lightly greased 23cm pie tin OR if using ready rolled pastry sheets, place the sheets to line the base and sides of pie pan or tin evenly.
- Scatter over the spring onion and half of the bacon, break in the eggs and season, then scatter over the remaining bacon.
EGG AND BACON PIE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine British RecipesServings 4
- Heat the oven to 200°C/fan180°C/gas 6. Heat 1 tbsp olive oil in a large frying pan. Slice the onion and cook for 5 minutes until softened. Add the bacon and fry until starting to crisp.
- Meanwhile, bring a large pan of salted water to the boil and cook the potatoes for 5 minutes, then drain. Tumble the potatoes, onions and bacon into a medium roasting tin, about 30cm x 23cm, lined with baking paper. Scatter over cherry tomatoes, halved, a handful of garden peas and a small handful fresh flatleaf parsley leaves.
- In a bowl, mix the eggs with double cream and season well. Pour into the tin and bake in the oven for 20 minutes until just set and golden. Cool a little, then lift out of the tin using the baking paper and slice to serve.
BACON AND EGG PIE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4-6Total Time 1 hr 30 minsCategory Main-Course
- Lightly grease a 20 cm (8 inch) loose-based pie tin. Heat the oil in a frying pan. Add the bacon and cook over medium heat for a few minutes, or until lightly browned. Drain on paper towels and allow to cool slightly.
- Roll out the shortcrust pastry between two sheets of baking paper until slightly larger than the tin. Place in the tin and roll a rolling pin over the tin to trim off any excess pastry. Refrigerate for 20 minutes. Preheat the oven to hot 210°C (415°F/Gas 6-7).
- Line the pastry shell with a piece of baking paper and pour in some baking beads or uncooked rice. Bake for 10 minutes, then remove the paper and beads and cook for another 10 minutes, or until the pastry is dry and golden. Allow to cool.
- Roll out the puff pastry between two sheets of baking paper to a circle large enough to cover the top of the pie. Arrange the bacon over the cooled pastry base and pour the combined egg and cream over the top. Cover the pie with the puff pastry and press on firmly to seal. Trim the pastry edges and decorate the top with shapes cut from the pastry scraps. Brush with the extra egg and bake for 30-35 minutes, or until the pastry is puffed and golden. Serve warm or at room temperature.
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- Place 2 sheets of pastry on a lightly floured board, one on top of the other. Using a rolling pin, roll out the pastry large enough to line the base and sides of the dish. Scatter over half the bacon. Crack the eggs on top, breaking the egg yolks if wished. Season with salt and pepper before scattering the Wattie’s frozen Baby Peas and remaining bacon.
- Brush the edges where the pastry will join with beaten egg or milk. Roll the remaining 2 sheets of pastry and lay over the top and seal the edges. Brush the pie top with beaten egg or milk and make a slit in the top to allow steam to escape.
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