Country Egg And Bacon Pie Recipes

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.

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.

BACON & EGG PIES

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.

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.

BACON PIE

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.

SPICY BACON-AND-EGG PIE

Steps:

• In the bowl of a food processor fitted with the blade attachment, pulse together flour and salt until combined. Add butter and pulse until pieces are the size of lima beans. Add ice water, 1 tablespoon at a time, just until dough comes together (anywhere from 4 to 8 tablespoons). There should still be flecks of butter left in the dough. Shape dough into two evenly sized discs and wrap with plastic wrap. Refrigerate at least one hour before baking. (Dough can be made up to 1 week ahead.)
• On a lightly floured surface, roll out one disc to a 12-inch circle. (Leave the other disc in the fridge.) Transfer rolled dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes.
• Heat oven to 375 degrees. Prick bottom of pie with a fork. Line with foil or parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 to 7 minutes more.
• Increase oven temperature to 400 degrees. Evenly scatter half of the bacon and half of the scallions on bottom of pie. Carefully crack 8 eggs over mixture, distributing them evenly around pie with their yolks intact. Season eggs generously with salt and pepper. Whisk together 5 tablespoons heavy cream with Sriracha and ketchup. Use a teaspoon to dollop it on top of the eggs and then sprinkle with remaining bacon and scallion.
• Lightly flour the counter. Roll out remaining disc of pie dough until 1/8-inch thick (it should be thinner than the previous dough round). Trim into 10-inch circle. Carefully place on top of the pie, pressing the edges into the side of the pie, if possible. There should be no overhang and the dough should fit almost perfectly. Use a fork to whisk together yolk from remaining egg and 1 tablespoon heavy cream. Brush top of pie with egg wash and cut 4 shallow slits in the middle of the top crust (don't go deep, you don't want to puncture the eggs). Bake for 25 to 30 minutes, or until pastry is golden brown. Let cool for at least 20 minutes for serving.