Australian Bacon And Egg Pie Recipes

EGG AND BACON PICNIC PIE

Egg and Bacon Picnic Pie image

Categories Pies

Yield 6

Number Of Ingredients 16

Ingredients

2 cups plain flour, sifted, plus extra for dusting
1/4 teaspoon salt
145g Fairy, chopped
1 egg yolk, reserve the white for the filling
2 tablespoons iced water
30g Fairy
1 large leek, trimmed, cut in half lengthwise and sliced
1 tablespoon fresh thyme leaves, plus extra sprigs, to serve
225g short-cut bacon, cut into strips
Freshly ground black pepper
9 eggs
½ cup sour cream
1 cup grated tasty cheese
½ cup shredded Parmesan
1/3 cup grated tasty cheese, extra
Rocket leaves, to serve

Steps:

Combine the flour, salt and Fairy in the bowl of a food processor and process until it just resembles breadcrumbs. Add the egg yolk and water and process until dough just starts to come together. Do not over process. Turn the dough out onto a lightly floured surface and knead gently until smooth. Flatten into a 20cm disc, wrap and chill for 90 minutes.
Grease a 22cm spring-form pan. Roll out the dough into a circle about 36cm diameter. Press the pastry into the pan, ensuring the pastry comes to the top of the pan, trim any excess pastry, gather into a ball, wrap and chill. Prick the pastry case with a fork, cover and chill for 90 minutes.
Line the pastry case with baking paper, ensure the paper comes up the sides of the pan and weight down with a bag of dried penne pasta or beans. Bake for 10 minutes. Reduce oven temperature to 180°C/160°C fan-forced and cook for a further 10 minutes. Cool and remove the paper and pasta or beans.
Melt the Fairy in a frying pan over medium heat. Add the leek, thyme and bacon and cook for 6-8 minutes or until the leek is softened. Season with black pepper, cool slightly.
Increase oven temperature to 200°C/180°C fan-forced. Scatter the bacon and leek over the base of pastry case. Whisk 2 eggs and the reserved egg white with the sour cream, stir through the tasty cheese and pour over the bacon mixture. Make small indentations in the bacon mixture and carefully crack the remaining 7 eggs into the indentations. Top with the remaining cheeses.
Coarsely grate the reserved chilled pastry over the top. Place onto an oven tray and bake for 15 minutes. Reduce oven temperature to 180°C /160°C fan-forced and bake for a further 30 minutes or until golden and eggs are cooked through. Scatter over the extra thyme and serve warm or cold with a rocket leaves.

AUSTRALIAN BACON AND EGG PIE

Australian Bacon and Egg Pie image

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

Ingredients

5 eggs
1 large potato, peeled
4 slices applewood smoked bacon
1/3 cup sharp cheddar cheese, grated
4 cherry tomatoes, halved
1/2 white onion, sliced
2 (14 1/8 ounce) packages 9-inch refrigerated pie crusts (each package should hold two crusts)
1 teaspoon sesame seeds

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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