Sunday, February 04, 2007

Bacon and Egg Pie

An Australian Recipe from Kat's Cradle blog. My thanks to her for permission to put the recipe in my blog!

Hi Meeyauw

I hope you don't mind me emailing you regarding your question about the bacon and egg pie which is very easy to make and there are no hard and fast rules about how many or what ingredients you can use.

There are no measurements as such, it depends on how big you want to make the pie. I made a fairly big one yesterday, but the size I'll give you is for a family of four or so.


Two sheets of flaky pastry
8 or 10 strips of bacon
6 or 8 eggs
Optional onion, cheese, tomato, mushroom.

Preheat oven to 450 - 475 degrees Fahrenheit, depending on how hot your oven is.

Line a baking tin or pie dish with one sheet of flaky pastry, leaving enough to overhang the edge of the dish slightly.

Lay 4 or 5 strips of bacon lengthways across the bottom, then crack 3 or 4 eggs over these (some people like to lightly beat the eggs, it depends on your preference. I prefer the eggs whole).

Lay more strips of bacon, this time crossways, over the eggs. Break another 3 or 4 eggs over this layer of bacon.

These layers could be enhanced with onion, tomato, cheese or mushroom (or the whole lot!) if you wish.

Dampen the overhanging pastry using a moistened pastry brush. Place another sheet of pastry on top of the pie and firmly press the edges of that sheet onto the dampened edges of pastry, tamping down around the perimeter of the pie. Trim off any excess and if you wish, this could be used to make decorative leaves or petals for the top of the pie.

Moisten the top sheet of pastry by using a pastry brush and lightly brushing with water. With a sharp knife make about four or five small slashes in the pastry top to allow air to escape during cooking.

Place pie on a rack in the middle of the oven and cook until golden brown - about 30 to 40 minutes approximately.

Serve on its own or with cooked veges. The pie is also delicious eaten cold with a green salad. Can be frozen.

If you want to make a bigger pie, use two sheets of pastry to line a bigger dish by slightly overlapping them and tamping the moistened edges together. Do the same with the top layer of pastry after placing the filling in the pie. Of course, the ingredients would need to be roughly doubled as well.


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