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Tuesday
May102011

Egg and Bacon Pie

This is by far the best egg and bacon pie recipe I have tried – and my Davies family are obsessed with hunting down a great egg and bacon pie!
It is the perfect version for a picnic where the shortcrust pastry keeps it firm, not soggy, and the trick with including a custard mix alongside whole eggs throughout keeps the pie full of rich yolks, yet a smooth and silky texture at the same time. I always plan this after a roast to use up any left over vegetables - they all work. Recipe inspired by New Zealand cook Annabelle Langbein.

Pictured: Egg and Bacon Pie

3 sheets shortcrust pastry, ready-rolled
12 eggs
6 rashers bacon, sliced
2 cooked potatoes, roughly chopped
1 cooked large slice of pumpkin, roughly chopped
½ cup milk
Pinch nutmeg
Salt and pepper
A sprinkle of a fresh herb of choice – thyme, oregano, parsley, chives
Optional – finely chopped fresh chillies

Preheat oven to 200°C. Place a baking tray in the oven to heat up.

Cut some baking paper to fit the lasagne dish – this is a great help for cleaning up and for ensuring the pie doesn’t stick to the dish.

Roll out 2 sheets of shortcrust pastry to fit into the lasagne dish, and lay on top of the baking paper - let the sides hang over to fold in at the end. Rolling the pastry gives it a thinner crust which I prefer and helps it to fit to size – it is easiest to roll it straight onto the baking paper with a bit of flour, then place it in the dish.

Lightly fry the bacon.

Layer the bacon, potato, pumpkin and herbs along the base of the dish first, evenly spread out.
In between the vegetables break 8 whole eggs into the dish. Add the chillies if using.

Mix the remaining 4 eggs with the milk, nutmeg, salt and pepper, and pour the custard evenly all over the top. If you have small eggs you may need to add 1 or 2 more.

With the other sheet of shortcrust pastry, roll it out thinly as well and cut slices 2cm thick and place over the top in a criss-cross to form a lattice, then fold over the hanging sides to tuck it all in.

Place the lasagne dish straight onto the hot tray in the oven to help crisp the bottom pastry layer and bake 15 minutes at 200°C, and then lower the temperature to 180°C and bake a further 30 minutes, longer if necessary, until it is golden and cooked through and you the aroma starts filling the house.

Serves 8 - 10

Pictured: Egg and Bacon Pie Slices