Bacon and Egg Pie

This is a kiwi classic and it combines three of the things that we all love, pastry, bacon and eggs. A family staple for a lot of kiwi households and everyone has a different version that is no doubt ‘the best’!

What you’ll need-

2-3 sheets of pre-rolled puff pastry (enough to line and top a standard pie dish or similar) at room temperature

400g of lean bacon (fat and rind removed) roughly chopped

8 eggs

1 Medium diced Brown Onion

1/2 a cup of grated cheese (use a little more if you like)

a small handful of fresh chopped parsley

where to start-

Preheat your oven to 180 degrees celcius

Line your dish with baking paper and then pastry ensuring its pushed to the edges leaving excess pastry overhanging the outside.

In a bowl mix together 4 eggs, bacon, onion, cheese and parsley. Pour into your dish making sure the ingredients are distributed evenly throughout.

Crack the remaining eggs evenly over the ingredients already in the dish and prick the yolks so a little of it leaks out but it still maintains the white and yellow look (this looks great in your finished product but is however not nessicary).

Top the pie with the last of your pastry folding the top and bottom pastry together and glaze the top with a little egg, some milk or some olive oil spray (your choice). Prick the top with a sharp knife if you like.

Bake in the oven for about 30 minutes, usually the top will be nice and golden by then and knife will come out clean. Each oven bakes differently so it is best to keep a close eye on it.

Some other ingredients that are popular in this pie are diced Tomatoes, Peas, Corn, Pineapple and Green Beans diced but I much prefer to keep it simple.

Eat immediately or alternatively, cool and freeze until a later date (this works very well and we recently did this for a birthday party).

This is a definite crowd pleaser and will be enjoyed by all!

T & J X