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
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Chinapineapple Hehe
[email protected]I followed the recipe exactly and my pie turned out great! The crust was flaky and the filling was creamy and flavorful. I would definitely make this pie again.
Mohammed Joseph
[email protected]This pie was so easy to make and it turned out so delicious! I used a pre-made pie crust, which saved me a lot of time. The bacon and eggs were cooked perfectly, and the cheese added a nice gooey texture. I will definitely be making this pie again.
Mohammad Mostafa
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it! I will definitely be making this pie again.
Christopher Mirror
[email protected]This pie was a bit too spicy for my taste, but my husband loved it. He said it was the perfect amount of heat. I would definitely make this pie again, but I would use less cayenne pepper next time.
AHASAN TAMIM
[email protected]I followed the recipe exactly and my pie turned out great! The crust was flaky and the filling was creamy and flavorful. I would definitely make this pie again.
BIGMAN Init
[email protected]This pie was so easy to make and it turned out so delicious! I used a pre-made pie crust, which saved me a lot of time. The bacon and eggs were cooked perfectly, and the cheese added a nice gooey texture. I will definitely be making this pie again.
Paige Johnson
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it! I will definitely be making this pie again.
Md. Sompod Islam
[email protected]This pie was a bit too spicy for my taste, but my husband loved it. He said it was the perfect amount of heat. I would definitely make this pie again, but I would use less cayenne pepper next time.
Mr_yasir_official3
[email protected]I followed the recipe exactly and my pie turned out great! The crust was flaky and the filling was creamy and flavorful. I would definitely make this pie again.
Willy williamz Senyonjo
[email protected]This pie was so easy to make and it turned out so delicious! I used a pre-made pie crust, which saved me a lot of time. The bacon and eggs were cooked perfectly, and the cheese added a nice gooey texture. I will definitely be making this pie again.
John Yates
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it! I will definitely be making this pie again.
Parta Sweggarz
[email protected]This pie was a bit too spicy for my taste, but my husband loved it. He said it was the perfect amount of heat. I would definitely make this pie again, but I would use less cayenne pepper next time.
Zizo Mgunuzo
[email protected]I made this pie for my husband's birthday and he loved it! He said it was the best pie he had ever eaten. I will definitely be making this pie again for special occasions.
latifa Guidara
[email protected]I followed the recipe exactly and my pie turned out great! The crust was flaky and the filling was creamy and flavorful. I would definitely make this pie again.
Ayonimofe Akinsanmi
[email protected]This pie was so easy to make and it turned out so delicious! I used a pre-made pie crust, which saved me a lot of time. The bacon and eggs were cooked perfectly, and the cheese added a nice gooey texture. I will definitely be making this pie again.
Owen Mcglothlin
[email protected]I'm not a big fan of spicy food, but I really enjoyed this pie. The bacon and eggs were cooked perfectly, and the crust was very flaky. I would definitely make this again, but I would use less cayenne pepper next time.
Rene West
[email protected]I made this pie for a brunch party and it was a huge success. Everyone loved the combination of spicy bacon and eggs. The crust was also very flaky and delicious.
Jahkai Johnson
[email protected]This spicy bacon and egg pie was a hit with my family! The bacon added a nice smoky flavor, and the eggs were cooked perfectly. I will definitely be making this again.