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Egg and Bacon Pie

Egg and bacon pie is one of the many kinds of hearty meat pies that Australians enjoy for lunch.

Egg and Bacon Pie

Ingredients, Method & Procedure.

1 17 1/2-oz. package frozen puff
pastry sheets, thawed (2 sheets)
8 thin slices Canadian bacon
6 eggs
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. finely chopped parsley or chives

1. Preheat oven to 400°F. On a lightly floured working surface, use a rolling pin to roll out one sheet of pastry until it is 1/8 -inch thick.

2. Line a 9-inch pie plate with pastry sheet and press gently into place. Cover pastry with Canadian bacon, overlapping slices to form an even layer. Crack eggs onto bacon-lined crust and break yolks with a fork. Season with salt and pepper and sprinkle with parsley or chives.

3. Roll out the second sheet of pastry to 1/8 -inch thick. With your fingers or a pastry brush, lightly brush the lower pastry’s edge with water. Gently place the second sheet of pastry on top of the pie. Press edges firmly together and cut off any extra pastry. Flute edges by pinching pastry gently between your thumb and forefinger. Carefully use a sharp knife to cut a few small slits in the middle of the top crust.

4. Place pie plate on a baking sheet and bake for 30 minutes, or until pastry is puffed and golden brown. Carefully remove pie from the oven and allow to cool before serving.

Preparation time: 25 to 30 minutes
Baking time: 30 minutes
Serves 6

Posted by :   John Martin   on   Sunday, March 6, 2011

Categories :   Australian   |   Bakery   |   Pork   |   Side Dish


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