Best 6 Spicy Bacon And Egg Pie Recipes

SPICY BACON-AND-EGG PIE

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.

EGG AND BACON PIE

Steps:

• To make the filling, heat the oil in a large non-stick frying pan.
• Cut the bacon rashers in half and fry over a medium heat for 4-5 minutes until the fat is golden and crisp, turning them once.
• Remove the bacon from the heat and leave to cool. Place a sturdy baking tray in the oven and preheat to 190C/375F/Gas 5.
• For the pastry, pulse the flour, salt and butter in a food processor until the mixture resembles fine breadcrumbs.
• Whisk the egg with a tablespoon of cold water and pour onto the flour and butter mixture with the motor running. Continue blending until the dough begins to form a ball.
• Turn the pastry out onto a lightly floured board, knead quickly into a ball and cut in half.
• Roll out one half until it is about 0.5cm/¼in thick and line a greased 23cm/9in pie plate, leaving any excess pastry overhanging the edge.
• Scatter the bacon loosely over the pastry case. Gently break six of the eggs into the pastry case, spacing them evenly between the bacon rashers.
• Beat the remaining eggs with the milk and plenty of salt and pepper.
• Slowly pour the beaten eggs into the pastry case, stopping every now and then to allow the beaten egg to find its way between the whole eggs and the bacon. Leave 2-3 tablespoons of the mixture in the bowl for glazing the top of the pie.
• Roll out the rest of the pastry to make a lid for the pie. Brush the edge of the pastry case with beaten egg and milk and gently lift the pastry lid over the filling.
• Press the edges firmly to seal, then trim. Use a fork to firmly seal the edge all the way around the pie then brush the top with the remaining beaten egg to glaze.
• Bake the pie on the preheated baking tray for 45-55 minutes until golden-brown and cooked through.
• Test by piercing the centre with a sharp knife - the filling should be just set. If it's still runny, put the pie back in the oven for a few minutes. Leave to stand for at least 15 minutes before serving.

SPICY BACON AND EGG

Steps:

• In a medium pan over high heat, heat 1 tablespoon oil. Cook two eggs until edges start to brown, 45 seconds. Break yolks; cook 15 seconds; flip.
• Season each egg with 2 teaspoons Tabasco and black pepper. Top each egg with 1 slice cheese; cook until cheese melts and egg edges are crispy, 40 seconds. Remove eggs from pan; set aside. Repeat with remaining oil and eggs.
• Cook bacon in batches, flipping once, until crispy, 2 minutes per side. Place bacon on a paper towel-lined plate. In a bowl, whisk together mayo and adobo; spread on toast slices.
• Divide bacon, cheesy eggs, tomato and cabbage among 4 toast slices; top with remaining slices.

FAMOUS NEW ZEALAND BACON & EGG PIE

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

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.

BACON AND EGG PIE

Steps:

• Roll out half the pastry and line dish or pie plate.
• Cover with bacon pieces (cut into neat pieces) rind off.
• add sliced onion.
• break in eggs (i like to whisk mine).
• sprinkle with salt and pepper.
• cover with other half of pastry.
• bake 30 to 40 minutes at 200c or until golden brown.