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.
BREAKFAST QUICHE
I enjoy preparing hearty country breakfasts for the guests at my bed-and-breakfast. This fluffy golden pie, which has lots of cheese and bacon, is a most satisfying entree.-Mark Clark, Twin Mountain, New Hampshire
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 709 calories, Fat 60g fat (35g saturated fat), Cholesterol 290mg cholesterol, Sodium 980mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
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
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.
BACON AND EGG PIE
I saw this recipe being cooked on the cook and chef programe. This is a wonderful egg and bacon pie, soft in the centre, not at all rubbery like egg and bacon pies can be. I made mine in one medium tin, but this recipe is for 2 smaller spring form tins, but next time I will use 2 tins. You will love this egg and bacon pie!
Provided by Tisme
Categories Breakfast
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Using a food preocessor pulse the flour and butter to breadcrumb stage, add the oats and pulse again. Add 3/4 of the sour cream, salt and pulse, adding the rest of the sour cream as necessary to bring it all gently together. Rest in the fridge for 20 minutes.
- Line the base of 2 small spring form tins with baking paper and rub a little butter around the sides. Roll the pastry out on a lightly floured surface cut 2 even circles to line the bottom and side of the tins with. Place tins lined with pastry in the fridge and allow to rest for 5-10 minutes.
- Mix 1 egg with the cream and season with sea salt and freshly ground black pepper.
- Place 2 rashers of bacon around the side of each tin, pour a little of the egg and cream mixture into the base, then crack 2 eggs into each tin, top with a little more egg & cream mixture and season with salt and pepper and top with chopped chives.
- Bake in an oven previously heated to 180C for 22-25 minutes.
- Remove from the oven, and leave to set for a couple of minutes before serving.
Nutrition Facts : Calories 1735, Fat 120.6, SaturatedFat 68.6, Cholesterol 798.8, Sodium 1243.5, Carbohydrate 120.3, Fiber 6.7, Sugar 1.5, Protein 43.2
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
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.
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