Sunday, August 25, 2013

Egg and Bacon Pie

The humble egg and bacon pie has been staring at me from the pages of my recipe folder for quite some time now. 

I always look at it with fond memories of the one my Mum used to make.....tell myself I really should make it one day.....and then promptly turn the page and move onto something else.

Well not this time! I finally decided it was time I (meaning Mr B) made our first egg and bacon pie....with a few minor twists on the original version.

My Mum used to make hers with mustard spread on the pastry base before adding the filling and I think that is a super awesome idea that admittedly I forgot to try this time, but will definitely be trying it next time because this recipe is a keeper - easy, tasty and filling - could you really ask for anything more??

Egg and Bacon Pie - Serves 4

2 tomatoes, thinly sliced and drained on a piece of paper towel to absorb excess moisture.
5 pieces short cut bacon diced
1 onion, diced
8 eggs
¼ cup milk
2 tablespoons chopped fresh thyme
2 sheets puff pastry
Extra 2 tablespoons milk

Heat a frying pan over medium-high heat and cook bacon and onion for 5 minutes or until browned. Transfer to a plate lined with paper towel.

Whisk 1 egg, milk and thyme together in a small bowl.

Preheat oven to 220°C (200°C fan-forced) and place a baking tray in the oven. Grease a 22cm pie tin and line base and sides with 1 sheet of pastry. Prick base all over with a fork.

Sprinkle half the bacon and onion mixture over the base. Top with tomato. Carefully break remaining eggs over tomato, try to keep the yolk in tact. Sprinkle over remaining bacon and onion. Pour thyme mixture on top, tapping base of pan to remove any air bubbles. Season with salt and pepper.

Place remaining pastry sheet over top. Roll up edge of overhanging pastry to seal your pie.

Brush with extra milk and pierce a small hole in the centre.

Place your pie dish on the hot tray in the oven and bake for 10 minutes.

Reduce oven temperature to 180°C (160°C fan-forced) and cook for a further 30 minutes or until pastry is golden and puffed. Stand for 10 minutes before serving with salad.


Mrs B xx

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