Bacon & Egg Pie Recipe
By Bacon and Egg Pie is a New Zealand classic, perfect for any time of day, served warm or cold always with a good amount of tomato sauce or relish. Egg Pie is a sweet Filipino dessert that resembles an egg custard. Though famous in the Philippines and can be seen even in local bakeries, this delicious dessert has not made its own identity yet and is often confused as a giant egg custard or something else. Well, now is the right time to show-off some of our country’s sweet indulgence.
EQUIPMENT FOR THIS RECIPE
- Baking Dish
- Silicone Pastry Brush
BACON AND EGG PIE RECIPE
Ingredients
- 4 Sheets Butter Frozen Puff Pastry
- 10 Eggs
- 1/2 lb / 250g Bacon
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 Tbsp Milk
- Tomato Sauce or Tomato Relish to serve
Instructions
- Remove your pastry from the freezer and give it 5-10 minutes to defrost.
- Cut your bacon into 1-2cm pieces and fry off in a pan for 5-10 minutes until slightly crispy. This step isn’t necessary but I think it makes a much better pie to cook off the bacon first.
- Take your baking dish, 30cm x 20cm rectangle works best, and line it with the pastry, joining it through the center to make it longer. Leave a small overhang of pastry on the sides.
- Crack half of the eggs into the baking dish and optionally use a fork to break them up a small amount. You can leave them all whole or just a few depending on what you prefer.
- Top the eggs with half of the bacon, then the other half of the eggs. I leave some of these eggs whole here. Finally, sprinkle over the remaining bacon.
- Take your second 2 sheets of pastry and join them in the center. Place the pastry gently over the bacon and eggs.
- Use a fork to crimp the edges of the pie, sealing it in. Remove any excess pastry. I always use any leftover pastry to make decorations for the top of the pie. Here I’ve cut out leave shapes and rolled up lengths of the pastry to make flowers.
- Brush the pie all over with the milk.
- Place the pie in a 200C / 400F oven for about 35-40 minutes or until puffed up and golden brown. You can test the pie to make sure the eggs are fully cooked by inserting a knife into the center. It should come out clean.
- Let the pie cool for 5-10 minutes before slicing and serving. This pie works just as well cold the next day as it does hot, making it perfect for leftovers.
Note
The pie will last for 2-3 days in the fridge in an airtight container. It can be reheated or served cold. Bacon and egg pie can be frozen. Cut the leftover pie into pieces and place it in an airtight container and into the freezer for up to 3 months. It’s best to thaw the pie before reheating.
FAQ’S
How long to cook dinner bacon and egg pie?
This recipe takes about 35-forty minutes to cook however all ovens are different. It ought to be fully cooked whilst the pastry has turned golden brown and the pie has overvalued. To check the pie is completely cooked insert the knife into the center and take a look at it comes out smooth. If it has raw egg on it, it will need five-10 mins longer.
How long does bacon and egg pie ultimate?
The pie will ultimate for 2-3 days inside the fridge in an airtight box. It may be reheated or served bloodless.
Can you freeze bacon and egg pie?
Yes! Cut the leftover pie into pieces and location in an airtight container and into the freezer for up to three months. It’s nice to thaw the pie earlier than reheating.
How do you reheat frozen bacon and egg pie?
To reheat the pie from frozen wrap it in foil to stop it from drying out. Place the pie in a 160C / 325F oven for approximately 30-40 minutes or until heated via.
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