Old Fashioned Bacon And Egg Pie Food

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.

EGG AND BACON PIE

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.

IMPOSSIBLY EASY BACON PIE

Steps:

• Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
• In medium bowl, beat remaining ingredients until blended; pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

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.

COUNTRY STYLE EGG AND BACON PIE

Steps:

• Preheat oven to 180oC.
• Line a baking dish with one sheet of pastry.
• Layer the ingredients.
• First the onion and bacon on the bottom, then sprinkle peas, lay the sliced tomatoes.
• Crack the eggs into the pie one at a time (do not beat beforehand).
• And sprinkle with grated cheese.
• Cover with second sheet of pastry.
• Brush with milk and spike some holes in the pastry top.
• Bake in a moderate oven for 40 minutes.

MRS MIGGIN'S PIE SHOPPE - OLD ENGLISH BACON AND EGG PIE!

Steps:

• Heat oven to 190ºC, 370ºF, Gas Mark 5. Line a 20 cm (8 inch) ovenproof plate or foil baking dish.
• Mix flour and salt in basin, rub in fat.
• Using a knife to cut and stir, mix with cold water to form a stiff dough.
• Turn dough on to a floured surface and knead lightly.
• Roll out and use as required below.
• Divide the pastry into 2, roll out and line the plate.
• Grill or fry bacon until crisp - drain off the fat. Add bacon to the beaten eggs along with the seasoning and herbs if used.
• Pour mixture onto pastry, dampen edges and cover with the second round of pastry.
• Seal edges and decorate with pastry leaves. Make a hole in the centre and brush with beaten egg or milk.
• Bake for about 35-40 minutes until golden brown.
• Serve warm or cold.
• Can be frozen for up to 1 month - defrost overnight on a cooling tray or rack. Can be re-heated in a slow oven if required.

BACON AND EGG PIE

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.