Famous New Zealand Bacon & Egg Pie
photo by Perfect Pixie
- Ready In:
- leave the pastry out for 20 minutes at least to stop it from tearing when using.
- Cut the rinds of the bacon and chop bacon.
- Whisk eggs putting one yolk to the side.
- Whisk in the milk or cream.
- Chop onion.
- Lay one sheet of pastry in a casserole dish and make sure it comes just over the sides of the dish.
- Prick the base with a fork.
- Sprinkle the onion all over the base.
- Chop the parsley (one whole packet).
- Mix the parsley and bacon in with the egg mixture.
- Pour into the dish.
- Cover with other sheet of pastry and crimp together and cut of any excess pastry.
- Decorate the top if you want.
- Cook for 25 minutes and check its not burning.
- If so, place some tin foil over and place back in the oven for another 5-10 minutes until cooked.
Questions & Replies
Your recipe calls for puff pastry, I am kiwi born, our bacon and egg pies as a child was always made with flakey pastry, that was what the baker always used in our home town, and also my mother would only use , homemade flakey pastry, beautiful, sorry it doesn’t taste the same with brought puff pastry, only flakey, it’s tradition, a real kiwi tradition, so you kiwi bakers please use flakey??
As there is no oven temperature included in the recipe (despite this fact being an EXTRAORDINARILY important piece of info) I have used the EDMOND'S COOKERY BOOK (NZ classic cookbook) oven temp for bacon & egg pie, being 200C and made my own flaky pastry crust (also from Edmond's). It seemed to suit. I also substituted the dairy for the fat that I'd used to then sauteed the onion, & then bacon lightly. I worked out lovely.
Nowhere in the directions does it mention what to do with the yolk you set aside??? Do you just discard it or should I presume that it is used to baste the pastry. People posting recipes seem to just assume that readers can read their mind - clearly I am not a chef or regular cook so it would be appreciated if posters didn't assume everybody just knows what to do!!! Please amend your instructions so they are COMPLETE.
If you're wondering about oven temperature, this should help: Tip A: Check the wrapper for the Puff Pastry for guidelines (unless you're keen enough to make it yourself!). Tip B: Estimate! Temperature needs to be based on how deep you've made the pie. For a 5cm (2in) pie I cook it at 200 C (400 F). Any thicker than that and I'd be turning it down to 170-180 C (340-355 F). Highly recommend this recipe!
It is authentic; and reminded me of my youth in NZ; but it is a bit boring. Now I know why we used to smother it in tomato sauce (ketchup) It needs even basic seasonings. There is not even salt or pepper listed in the ingredients. I agree with other comments that the oven temp should be 200C not 180C. And, I too like it cold.
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I lived in new zealand for 8 years of my life, now england for the past 8 years. I go to boarding school on the east coast of england. I have friends from all over the world, my best friend is canadian and also lived in france, so her mum and her for that fact, are mean chefs, boy do i like going to her house. I recently found out I am intollerant to wheat so have found it difficult to give up such easy foods to find and now have to search harder. I also have 2 leaks in my heart, one on a valve going in and one on a valve going out. A top carteoligist from London told me as long as I don't get pregnant for a while (I should hope not, I'm only 15) or eat fatty foods, my heart would do allright. He said he didn't want to operate on me yet, beacause there is a operation coming in the next 10 years which is lazer, so he wants me to wait, but he said I was fit and healthy and had no need to worry, yet....... when i was younger i dreamed of being a choreographer or a marine biolagist, then i wanted to work for vouge magazine, then get married and move to barbados and raise a family where the only thing that passes anyones lips will be home grown or hand made, a bit ambitious i know, hehe. But now my dream is to be a laywer and help others that really need it, and hopefully move back to my roots and bring up a family there For lent i have given up refined sugars and it is so hard and i am only 3 days into it, i was starving at school, opened my tuk box only to find marshmallows and smarties and a box of cereal, i think cereal is about to become my best friend over the next 6 weeks. LOL EDITED 30TH AUGUST; Last night at 3:30am, my best friend lost her battle to cancer and it has made me realise how important it is to live life to the full and take every opportunity thrown at us. She was a special girl and only 15 - wherever she is now though, she is out of her suffering. I have no doubt that she went straight to heaven. Lord rest your soul. i also have a lot of favourite sayings, here are some of them "shoot for the moon, even if you don't make it, you'll land amoung the stars" "I'm on a seafood diet, see food and eat it" "smiling is infectious, you catch it like the flu, when someone smiled at me today, i started smiling too, i passed around the corner and someone saw me grin, when he smiled i realised, i'd passed it on to him. I thought about that smile, then i realised it's worth, a single smile just like mine could pass around the earth. So if you feel a smile begin, don't leave undetected. Lets start an epedemic quick, and get the world infected!!!"