What is bacon and egg pie?
Bacon and egg pie is a typical savory pie from New Zealand. It consists of two discs of puff pastry mainly containing bacon and eggs. Onions, peas, tomatoes or even cheese can be added.
Bacon and egg pie can be eaten hot, warm or cold. By itself or with a little ketchup. It is generally eaten for breakfast or for family weekend brunches. This baked pie is not too fragile and is therefore a must for picnics.
How to make bacon and egg pie?
Bacon and egg pie is a very easy and quick recipe to make. Also, it doesn’t require any prior preparations unlike quiches or pies such as quiche lorraine. It can therefore be prepared quickly for breakfast.
A springform pan or pie dish should be generously buttered, then a first disc of puff pastry is rolled at the bottom of the pan. Add lean pork belly or minced bacon, which is usually smoked, a few sliced onions, and then break the eggs directly inside.
Just prick the yolks with the tip of a knife so that they spread very slightly on the other ingredients, it’s even more delicious.
The second disc can then be rolled on top making sure not to crush the eggs. The edges are pinched and adjusted to make them coincide and encore the filling properly.
The top is then brushed with a mixture of egg yolk and milk, then a few incisions are made to allow the steam to escape. This process has the effect of making the crust much more crisp by preventing the steam from soaking it.
Bake for half an hour in an oven preheated to 400 F. The pie is then ready to be eaten hot, warm or cold. If you want to unmold it, it is better to wait until it cools down a little, the puff pastry being quite fragile when it comes out of the oven.
What is the origin of bacon and egg pie?
The bacon and egg pie is mentioned in The Experienced English Housekeeper published in 1769. This cookbook written by Elizabeth Raffald was very successful when it was released and had 13 re-editions until 1806.
Its popularity had the merit of making bacon and egg pie known throughout the Anglo-Saxon world and the British colonies.
Thus, you will also find in Canada a recipe similar to bacon and egg pie from New Zealand. However, it should not be forgotten that this recipe is certainly older, pies made from meat, vegetables, eggs or even fruit have been consumed in Europe since the Middle Ages, their primary purpose was to use the leftovers so as not to let anything go to waste and also to obtain a satisfactory cooking result.
With its shape, the pie mimics the process of an oven and it therefore allows to steam the food, which generally makes them more tender.
What are the other versions of bacon and egg pie?
To make the bacon and egg pie lighter, it is possible to add baking powder to the eggs, which in this case will be beaten before being poured over the bacon and onion mixture.
There are versions of this pie in the form of a tart and not a pie, that is to say without a second roll of puff pastry enclosing the filling. This process gives a less tender but also less caloric result. The texture of the cooked eggs is similar to the omelet.
In some cases, onions can be replaced with leeks.
The bacon and egg pie is close to the French quiche even if it contains neither cheese nor milk. However the principle remains the same, the eggs allowing a better bonding of the ingredients of the filling. The bacon and egg pie is therefore naturally heavier than the quiches whose preparation mixture is usually thinner due to the presence of milk.
The pasqualine pie made from small spring vegetables incorporates eggs placed here and there before being baked, giving a very nice appearance when cutting and allowing the ingredients to be tied together. The eggs can be from hens or quail. These eggs were added for their symbolic appearance during the Easter celebrations.
- 2 puff pastry discs 8 oz. / 225g each
- ½ lb lean bacon coarsely chopped
- 8 eggs
- 1 small onion finely chopped
- 3 tablespoons peas fresh or frozen (optional)
- 1 egg yolk
- 1 tablespoon milk
- Round pie dish 10 inches x 2 inches deep (25 cm x 5 cm)
- Pastry brush
Preheat the convection oven to 390°F / 200°C (or 410°F / 210°C traditional).
- Lightly grease the pie dish.
- Unroll the first puff pastry and roll it over the pie dish, making sure to roll it up well around the edges.
- Spread the bacon evenly over the entire surface of the dough.
- Sprinkle the onion and peas over the bacon.
- Break the eggs on top and barely prick the yolks so that they run very slightly.
- Season with salt and pepper.
- Gently roll the second puff pastry over it without pressing and fold it over the edges of the first then seal the top.
- Using a small sharp knife, carefully cut any excess dough around the edges.
- Make 2 to 3 slits on the top dough.
- Mix the milk and the egg yolk and brush the entire surface of the dough.
- Bake for about 30 minutes or until the pie turns golden.
- Serve hot or cold with ketchup.