Best 3 Bacon And Egg Pie New Zealand Style Recipes
In the realm of culinary delights, few dishes can rival the iconic Bacon and Egg Pie, a beloved Kiwi staple that has captured the hearts and taste buds of New Zealanders for generations. This savory masterpiece, often gracing breakfast tables and brunch gatherings, is a symphony of flavors and textures that celebrates the harmonious union of crispy bacon, fluffy eggs, and flaky pastry.
With variations that cater to diverse preferences, the Bacon and Egg Pie can be enjoyed in its classic form, featuring a generous filling of bacon and eggs encased in a golden-brown pastry crust. For those seeking a vegetarian alternative, the Bacon and Egg Pie can be transformed into a delectable creation, showcasing the vibrant flavors of spinach, mushrooms, and cheese. And for those with a sweet tooth, the Bacon and Egg Pie takes on a delightful twist, incorporating caramelized onions and a touch of maple syrup, resulting in a tantalizing combination of sweet and savory.
No matter the variation, the Bacon and Egg Pie remains a culinary gem that embodies the spirit of New Zealand's rich culinary heritage. Its versatility and crowd-pleasing appeal make it a staple dish in many households, enjoyed by people of all ages. So, embark on a culinary journey and discover the secrets behind this iconic dish, with a collection of recipes that will guide you in creating your own unforgettable Bacon and Egg Pie experience.
FAMOUS NEW ZEALAND BACON & EGG PIE
This is my mum's, so the BEST pie ever! It is fantastic served with ketchup and in my opinion is probably better cold. Great for picnics.
Provided by Perfect Pixie
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 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.
CLASSIC BACON & EGG PIE
Delicious, irresistible, and a Kiwi favourite since... well forever! These pies are great value, they can feed a crowd and can be enjoyed at home or work for lunch or dinner, at concerts and festivals, picnics, at the beach, boating... wherever. Nothing beats the taste of a classic kiwi bacon and egg pie!
Provided by NZEggs
Time 50m
Number Of Ingredients 6
Steps:
- Bacon & Egg Pie is so easy to make and a real kiwi classic enjoyed by generations. They are always popular and great for lunches, brunches, dinner or a picnic.
- You will need a 20.5 x 20.5cm cake pan, or alternatively a round 23cm pie dish.
- Preheat oven to 200°C.
- Roll out two thirds of the pastry on a floury bench to line the base and sides of a shallow lightly greased 23cm pie tin OR if using ready rolled pastry sheets, place the sheets to line the base and sides of pie pan or tin evenly.
- Scatter over the spring onion and half of the bacon, break in the eggs and season, then scatter over the remaining bacon.
- Roll out the remaining pastry to make a lid and place on the top. If using sheets, laythe sheets evenly across the top of the pie dish.
- Crimp the edges of the pastry together with your fingers and trim off any excess.
- Use the trimmings to decorate the top of the pie if you wish (attach with a dab of egg wash).
- Cut four small vents in the pastry lid with a sharp knife.
- Brush the top with the beaten egg mix and bake for 35 - 40 minutes until golden brown and crispy on the top.
- Serve the pie warm or cold, along with a favourite chutney of your choice.
Nutrition Facts :
SPICY BACON-AND-EGG PIE
Bacon-and-egg pie is a rustic specialty from New Zealand, here zipped up with a mixture of sriracha and cream. Made from whole eggs that hard-cook under a pastry crust lid, with fat chunks of bacon, it is closer in feeling to steak-and-kidney pie, that sturdy pub staple, than to quiche. It is terrific picnic fare.
Provided by Melissa Clark
Categories brunch, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In the bowl of a food processor fitted with the blade attachment, pulse together flour and salt until combined. Add butter and pulse until pieces are the size of lima beans. Add ice water, 1 tablespoon at a time, just until dough comes together (anywhere from 4 to 8 tablespoons). There should still be flecks of butter left in the dough. Shape dough into two evenly sized discs and wrap with plastic wrap. Refrigerate at least one hour before baking. (Dough can be made up to 1 week ahead.)
- On a lightly floured surface, roll out one disc to a 12-inch circle. (Leave the other disc in the fridge.) Transfer rolled dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes.
- Heat oven to 375 degrees. Prick bottom of pie with a fork. Line with foil or parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 to 7 minutes more.
- Increase oven temperature to 400 degrees. Evenly scatter half of the bacon and half of the scallions on bottom of pie. Carefully crack 8 eggs over mixture, distributing them evenly around pie with their yolks intact. Season eggs generously with salt and pepper. Whisk together 5 tablespoons heavy cream with Sriracha and ketchup. Use a teaspoon to dollop it on top of the eggs and then sprinkle with remaining bacon and scallion.
- Lightly flour the counter. Roll out remaining disc of pie dough until 1/8-inch thick (it should be thinner than the previous dough round). Trim into 10-inch circle. Carefully place on top of the pie, pressing the edges into the side of the pie, if possible. There should be no overhang and the dough should fit almost perfectly. Use a fork to whisk together yolk from remaining egg and 1 tablespoon heavy cream. Brush top of pie with egg wash and cut 4 shallow slits in the middle of the top crust (don't go deep, you don't want to puncture the eggs). Bake for 25 to 30 minutes, or until pastry is golden brown. Let cool for at least 20 minutes for serving.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 12 grams, Carbohydrate 32 grams, Fat 34 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 19 grams, Sodium 387 milligrams, Sugar 2 grams, TransFat 1 gram
Tips:
- For a crispier crust, pre-bake the pie shell before filling it.
- Use high-quality bacon for the best flavor.
- Don't overcrowd the pie shell. Too much filling will make the pie soggy.
- Bake the pie until the crust is golden brown and the filling is set.
- Let the pie cool for at least 15 minutes before serving.
Conclusion:
Bacon and egg pie is a classic New Zealand dish that is perfect for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. With its flaky crust, savory filling, and simple ingredients, bacon and egg pie is a surefire hit with everyone who tries it. So next time you're looking for a delicious and satisfying meal, give bacon and egg pie a try. You won't be disappointed!
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