November 21, 2008

Truly Delightful Egg and Bacon Pie



My paternal nanna was the queen of egg and bacon pie. In my quest to recreate my childhood I began to make it too. Here is my recipe - based on one in Stephanie's BIG orange cookbook.

2 sheets of puff pastry (the frozen type is good)
8 nice free range eggs
3 rashers of bacon, chopped roughly
1 onion, diced
1 clove of garlic, crushed
1/2 cup chopped parsley
salt and pepper
30 g butter


Melt butter in a fry pan and add onion and garlic - saute until softened. Add bacon and cook until starting to crisp up. Set aside.

Line a greased pie dish with a sheet of pastry. Cut it to size and press down around top edge to secure. Pop in the bacon/onion mixture and the parsley. Crack in the eggs - they don't need to be beaten. Season with salt and pepper. Put another sheet of pastry on top to make a lid. you can decorate with little pastry chickens or piggys at this stage if you choose!

Pierce pastry lid with a fork a few times. Brush with egg yolk mixed with 1 tbsp of milk. Bake in a moderate oven for 35 minutes until golden and puffed up on top. Serve with tomato sauce or chilli sauce.. or both and a crisp green salad. Delicious cold the next day too!

via here

felt egg and soldiers here



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