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Our Best Bacon and Egg Pie Recipe Our Best Bacon and Egg Pie Recipe

Posted on by Lesley Armstrong
Our Best Bacon and Egg Pie Recipe
This is a jazzed up version of the classic New Zealand Bacon and Egg Pie.  The pastry is well worth making yourself, but can be replaced with bought pastry if desired.  I've included some tips to ensure your pastry turns out beautifully.  :-)
 
Shortcrust Pastry:
6 oz flour
1 tsp salt
2 oz firm butter
1 oz lard ( I use Kremelta, vegetable fat)
2-3 oz ice cold water
a little egg to glaze
 
Pie Filling:
6 oz bacon
3 Tbsp chopped parsley
1 sm onion, grated
4 oz cheese, grated
2 large tomatoes, peeled and sliced
1/4 tsp salt
5 eggs
freshly ground pepper
 
First prepare pastry.  Sift flour and salt into a food processor bowl, cut in butter and lard, process until nice and fine.  With the food processor on lowest speed, slowly dribble the cold water into the bowl.  Watch carefully.  Eventually the mixture will start to clump together.  When it starts to clump, turn the machine off and check the mix.  If it is damp and forms a ball when you squeeze some in your hand, you're all done.  If it crumbles, keep processing slowly with a little extra water until it clumps as above.  Remove from processor, form into a ball, wrap in foil or clingwrap and chill in the fridge while you get the filling ready.
 
Filling: Remove rind from bacon, snip bacon into small pieces.  Prepare other ingredients.  Roll out pastry and use half to line a 9" greased pie plate.  Spread bacon over, then parsley, onion, and half the cheese.  Arrange half the tomato slices on top, and sprinkle with salt and pepper.  Break eggs in, breaking each yolk with a knife.  Top with remaining cheese and tomato.  Moisten edges of pastry and place 2nd half on top.  Crimp edges.  Make a small slash in the top and glaze with a little beaten egg or milk.  Bake at 180 C ( 350 F) for 1 hour.  Remove and leave to cool, then foil wrap and refridgerate until needed.  Serves 6.
Our Best Bacon and Egg Pie Recipe
This is a jazzed up version of the classic New Zealand Bacon and Egg Pie.  The pastry is well worth making yourself, but can be replaced with bought pastry if desired.  I've included some tips to ensure your pastry turns out beautifully.  :-)
 
Shortcrust Pastry:
6 oz flour
1 tsp salt
2 oz firm butter
1 oz lard ( I use Kremelta, vegetable fat)
2-3 oz ice cold water
a little egg to glaze
 
Pie Filling:
6 oz bacon
3 Tbsp chopped parsley
1 sm onion, grated
4 oz cheese, grated
2 large tomatoes, peeled and sliced
1/4 tsp salt
5 eggs
freshly ground pepper
 
First prepare pastry.  Sift flour and salt into a food processor bowl, cut in butter and lard, process until nice and fine.  With the food processor on lowest speed, slowly dribble the cold water into the bowl.  Watch carefully.  Eventually the mixture will start to clump together.  When it starts to clump, turn the machine off and check the mix.  If it is damp and forms a ball when you squeeze some in your hand, you're all done.  If it crumbles, keep processing slowly with a little extra water until it clumps as above.  Remove from processor, form into a ball, wrap in foil or clingwrap and chill in the fridge while you get the filling ready.
 
Filling: Remove rind from bacon, snip bacon into small pieces.  Prepare other ingredients.  Roll out pastry and use half to line a 9" greased pie plate.  Spread bacon over, then parsley, onion, and half the cheese.  Arrange half the tomato slices on top, and sprinkle with salt and pepper.  Break eggs in, breaking each yolk with a knife.  Top with remaining cheese and tomato.  Moisten edges of pastry and place 2nd half on top.  Crimp edges.  Make a small slash in the top and glaze with a little beaten egg or milk.  Bake at 180 C ( 350 F) for 1 hour.  Remove and leave to cool, then foil wrap and refridgerate until needed.  Serves 6.
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