Famous New Zealand Bacon Egg Pie Food

FAMOUS NEW ZEALAND BACON & EGG PIE

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.

AUSTRALIAN BACON AND EGG PIE

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.

BACON & EGG PIE

Steps:

• Preheat oven to 200ºC. Line a Swiss roll tin with pastry, ensuring it goes up the sides. Join sheets by brushing with a little water and pressing together.
• Layer bacon on the base. Break eggs over the top, pricking the yolks so they spread slightly. Scatter with herbs and season with salt and pepper.
• Cover with a pastry lid, brushing the edges with water and sealing well. Brush with milk, to glaze. Make six or so slashes in the top to let steam escape during cooking. Bake for 30 minutes or until golden and puffed up.
• Let it cool slightly in the tin, then wrap in a clean tea towel followed by a regular towel and take to your picnic.

OLD FASHIONED BACON AND EGG PIE

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.

BACON AND EGG PIE NEW ZEALAND-STYLE

Steps:

• Heat oil in a skillet over medium heat. Add onion; cook and stir until just translucent, about 1 minute. Stir in frozen peas and carrots; cook and stir until heated through, about 2 minutes. Stir in 1/4 teaspoon salt. Remove from heat.
• Preheat oven to 320 degrees F (160 degrees C).
• Sift 1 1/3 cups plus 2 tablespoons flour and salt into a large bowl. Rub in butter and lard using your fingers until the mixture resembles coarse crumbs.
• Mix in cold water and egg yolk using a knife to cut and stir until pastry dough comes together. Turn onto a floured surface and roll out into two 7 to 9-inch circles.
• Line a pie plate with 1 pastry dough circle. Break open 4 eggs and pour carefully into the pie pan without breaking yolks. Season with salt and pepper.
• Lay 3 bacon strips over the eggs; add a layer of cooked peas and carrots. Lay the remaining 3 bacon strips over the peas and carrots. Break open the remaining 4 eggs and pour carefully on top of the bacon; break some of the yolks for a marbling effect without scrambling. Season with salt and pepper.
• Top the pie with the remaining pastry dough circle; fix securely by pressing the tines of a fork all around the edge. Brush milk over the surface of the pie.
• Bake in the preheated oven until a skewer inserted in the center of the pie comes out clean, about 1 hour.