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 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.
MRS MIGGIN'S PIE SHOPPE - OLD ENGLISH BACON AND EGG PIE!
This is such an easy and simple recipe to make, and yet the result is full of flavour, tasty and a real British classic. You will find this pie on the menu in Britain for lunch, afternoon tea, supper, as a snack, for a picnic, in a lunch box and I am also suggesting this recipe would be great for Brunch as well! This is another slightly adapted classic recipe from my trusty Be-Ro Flour cookbook. This can be made ahead and freezes beautifully - defrost overnight, on a cooling rack so the pastry does not get soggy! Please note, this has no spices in it - although I have suggested optional dried herbs. It is a classic, simple British recipe, where good free range eggs and dry cure bacon are the leading lights, along with crisp, shortcrust pastry! Who is Mrs Miggins? She runs that famous Olde English Pie Shoppe in Black Adder - I love that programme! NB: I note that one reviewer had never seen an Egg and Bacon Pie in any cafe or restaurant since living in the UK! By menu, I was also including the family's "home" menu; where I come from in England, it is very poplular on ALL cafe and tea room menus...........I understand food is very regional, even in a small country like the UK, and although it may not feature much in Manchester, it is a common and exceedingly popular every-day meal in most parts of the rest of the country. Great for a mid-week meal for all the family, cheap and cheerful!
Provided by French Tart
Categories Savory Pies
Time 55m
Yield 1 Bacon and Egg Pie, 4 serving(s)
Number Of Ingredients 10
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.
CLASSIC BACON & EGG PIE
Delicious, irresistible, and a Kiwi favourite since... well forever! These pies are great value, they can feed a crowd and can be enjoyed at home or work for lunch or dinner, at concerts and festivals, picnics, at the beach, boating... wherever. Nothing beats the taste of a classic kiwi bacon and egg pie!
Provided by NZEggs
Time 50m
Number Of Ingredients 6
Steps:
- Bacon & Egg Pie is so easy to make and a real kiwi classic enjoyed by generations. They are always popular and great for lunches, brunches, dinner or a picnic.
- You will need a 20.5 x 20.5cm cake pan, or alternatively a round 23cm pie dish.
- Preheat oven to 200°C.
- 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.
- Roll out the remaining pastry to make a lid and place on the top. If using sheets, laythe sheets evenly across the top of the pie dish.
- Crimp the edges of the pastry together with your fingers and trim off any excess.
- Use the trimmings to decorate the top of the pie if you wish (attach with a dab of egg wash).
- Cut four small vents in the pastry lid with a sharp knife.
- Brush the top with the beaten egg mix and bake for 35 - 40 minutes until golden brown and crispy on the top.
- Serve the pie warm or cold, along with a favourite chutney of your choice.
Nutrition Facts :
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
IMPOSSIBLY EASY BACON PIE
Indulge yourself with an old-fashioned bacon-and-egg breakfast with this easy pie recipe.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h5m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 290, Carbohydrate 15 g, Cholesterol 145 mg, Fat 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 4 g, TransFat 1 g
COUNTRY STYLE EGG AND BACON PIE
Make and share this Country Style Egg and Bacon Pie recipe from Food.com.
Provided by Terese
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
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.
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