kid's kitchen

The Egg Guy's Bacon and Egg Pie

The Egg Guy says this is a kiwi classic. Good for him, he’s taken all the fuss and bother out of it, so you kids can bake one up in no time. Save a slice for me, won’t you.


Cooking Time:
35-40 minutes
Serves: 4-6

8 Eggs

½ cup bacon, chopped

1 spring onion, chopped (only if you like spring onion, you don’t have to have it)

1 egg yolk beaten with a tablespoon of water

Salt and pepper to taste

400g block, sheets or roll of puff pastry


You will also need a 20 x 20 cm cake pan or round 23cm metal pie dish and a rolling pin, a little flour for when you’re rolling the pastry, and butter to grease the pan before you put the pastry in

 

Start by pre-heating the oven to 200ºC.

 

Take two thirds of the pastry and roll out using the rolling pin. You’ll need some flour under the pastry when you’re rolling it.

 

When you’ve finished rolling the pastry, take it carefully and line the inside of the pie tin (which you’ve already greased with butter). Make sure the pastry goes right to the top of the tin.

 

Then sprinkle over the spring onion and half the bacon. Break the eggs into the pie, add pepper and salt, the scatter the rest of the bacon on top.

 

Now make the pie lid. Roll out the remaining pastry, and make sure it stretches right across the top of the tin. Where the pastry lid meets the bottom pastry, crimp them together, using your fingers. This gives it a good seal. Any extra, trim off and make into a nice shape (like a leaf) to decorate the top of the pie. You fix it to the top of the pie using a bit of the egg yolk.

 

Nearly finished! With a sharp knife cut four small vents in the top of the pie, to let the steam escape. Then brush the whole of the pie top with the beaten egg mix and bake for 35 – 40 minutes, until the pastry is rich golden brown and crispy.

 

Bacon And Egg Pie is great served hot or cold.

 

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