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.
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.
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
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
EGG & BACON PIE
This pie is great for any occasion as a man meal. Quick and easy, and in 1984 the approx cost was only $3 - $4. You can work out how much that is these days ;). This can be served hot or cold.
Provided by Polly_Waffle_Kid
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Line base of pie plate (base measures 20cm) with one sheet of the pastry; refrigerate while preparing filling. Remove rind and excess fat from bacon, chop roughly.
- Fry in pan 3 minutes until just soft, drain; cool. Place half the bacon in the pastry case, break eggs on top, one at a time, careful not to break the yolks.
- Season with pepper, top with remaining bacon, sprinkle with parsley.
- Place remaining pastry on top, trim edges, press pastry together. Brush with combined egg yolk and water. Bake in a hot oven for 15 minutes. Reduce heat to moderate, cook for a further 15 minutes or until browned.
Nutrition Facts : Calories 723.4, Fat 55.6, SaturatedFat 15.9, Cholesterol 271.3, Sodium 622.6, Carbohydrate 37.7, Fiber 1.3, Sugar 1, Protein 17.5
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
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.
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