Bacon and egg pie

Bacon and egg pie

By
From
The Sunday Night Book
Serves
3-4
Photographer
Patricia Niven

Bacon and egg pie is an absolute New Zealand staple and, as my mum is a Kiwi, this pie featured heavily in my youth, made in the same enamel pie plate I now have and use. It always came on picnics with us, wrapped in newspaper straight from the oven to keep it hot until lunchtime, so my memories are of a warm, slightly soggy pie with a hint of newsprint! Which mightn’t sound great, but trust me, it really, really was. At my first solo cooking venture, the Sutton Arms pub in Smithfield, I put the pie on as a bar snack. It was cooked in a little black steel frying pan as an individual portion, and was so popular we could hardly keep up with the pastry making. I tend to eat this simply with chutney or ketchup, but buttered peas or a salad would also work, and would help make the pie stretch to four servings.

Ingredients

Quantity Ingredient
200g all-butter puff pastry
small nut of butter
5 eggs
4 rashers back bacon, rind removed
sea salt
black pepper

Method

  1. Preheat the oven to 210°C, putting a baking sheet in to heat at the same time. Grease a 22 cm pie plate or cake tin.
  2. Roll out the pastry to a thickness of about 3 mm and cut out two circles about 24 cm in diameter, one for the bottom and one for the top. Line the pie plate with pastry, pressing it well into the base and draping any excess over the sides. Crack the eggs into the pie – sometimes, depending on the size of the eggs, I hold back a bit of the white of the last egg in case it threatens to overflow. Use the tip of a small-bladed knife to pierce each yolk, then give the eggs a good dousing of salt and pepper. Lay the bacon on top. Paint the rim of the pie, either using the bit of egg white you held back or by just dipping your pastry brush in the filling; also paint the top of the other circle of pastry and cut a cross in its centre. Carefully lay the other circle of pastry on top of the pie, painted side up, and press the edges together very well. Trim off the excess overhanging pastry, then go round the rim of the pie pressing with the tines of a fork, or crimp between finger and thumb if you’re feeling super-fancy.
  3. Put the pie on the hot baking sheet and turn the oven down to 190°C. Cook the pie for about 25 minutes, by which time the eggs should be set and the bacon cooked. Take the pie out of the oven and carefully slide it out of its plate and onto a wire rack, so the crisp bottom you have engineered doesn’t start steaming in the dish and go soggy. Serve hot or warm.
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