Egg And Bacon Pie Recipes

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.

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease a 10-inch glass pie plate.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Pat dry on paper towels and crumble the bacon. Sprinkle bacon, cheese, and onion in the pie plate.
• In a medium bowl, stir the milk, eggs, baking mix, and pepper with fork until blended. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean.

Steps:

• To make the filling, heat the oil in a large non-stick frying pan. Add the bacon, turn the heat to low and gently cook to melt out some of the fat, then turn up the heat to brown a little. Remove with a slotted spoon to a plate and set aside. Add the onions and mace to the pan, and gently cook until softened. Set aside to cool.
• Line the base of a 20 x 30cm tin with baking parchment, then add 3 long, thick strips to run across the tin, with overhang to help you lift out the pie. Roll out 750g of the pastry on a lightly floured surface until it's big enough to line the base and sides of the tin.
• Put a baking sheet in the oven and heat to 200C/180C fan/gas 6. Spread the onions onto the base of the pie. Open out each pepper like a book, scrape out any seeds, then layer over the onions to cover. Scatter over the bacon, followed by the parsley. Evenly crack over the eggs, and season all over.
• Roll out the remaining pastry to cover, pinch and trim the edges to seal, and brush with beaten egg. Scatter with sesame seeds. Sit on top of the baking sheet and bake for 30-40 mins until golden and crisp. Cool at room temperature, then store in the fridge for up to a day. Bring just back to room temp before serving in squares.

Steps:

• Heat oven to 325 degrees. Have ready a generously buttered 10-inch glass pie plate. Cook bacon in a large skillet until very crisp. Remove; drain on paper towels. Pour off all but 2 tablespoons fat from skillet.
• Return skillet to medium-high heat; add mushrooms. Cook until well browned, about 4 minutes. Remove from skillet; spread mushrooms in prepared pie plate. Crumble bacon; arrange over mushrooms, along with pepper, cheeses, and thyme.
• Beat eggs and cream in a large bowl, and season with salt and pepper. Pour egg mixture over bacon-vegetable mixture. Bake until egg pie is set and deep golden brown, about 1 hour. Remove from the oven, and place on wire rack for 10 minutes. Slice into wedges, and serve.

Steps:

• Line base of pie plate (base measures 20cm) with one sheet of the pastry; refrigerate while preparing filling. Remove rind and excess fat from bacon, chop roughly.
• Fry in pan 3 minutes until just soft, drain; cool. Place half the bacon in the pastry case, break eggs on top, one at a time, careful not to break the yolks.
• Season with pepper, top with remaining bacon, sprinkle with parsley.
• Place remaining pastry on top, trim edges, press pastry together. Brush with combined egg yolk and water. Bake in a hot oven for 15 minutes. Reduce heat to moderate, cook for a further 15 minutes or until browned.

Steps:

• Preheat oven to 180oC.
• Line a baking dish with one sheet of pastry.
• Layer the ingredients.
• First the onion and bacon on the bottom, then sprinkle peas, lay the sliced tomatoes.
• Crack the eggs into the pie one at a time (do not beat beforehand).
• And sprinkle with grated cheese.
• Cover with second sheet of pastry.
• Brush with milk and spike some holes in the pastry top.
• Bake in a moderate oven for 40 minutes.

Steps:

• Heat oven to 190ºC, 370ºF, Gas Mark 5. Line a 20 cm (8 inch) ovenproof plate or foil baking dish.
• Mix flour and salt in basin, rub in fat.
• Using a knife to cut and stir, mix with cold water to form a stiff dough.
• Turn dough on to a floured surface and knead lightly.
• Roll out and use as required below.
• Divide the pastry into 2, roll out and line the plate.
• Grill or fry bacon until crisp - drain off the fat. Add bacon to the beaten eggs along with the seasoning and herbs if used.
• Pour mixture onto pastry, dampen edges and cover with the second round of pastry.
• Seal edges and decorate with pastry leaves. Make a hole in the centre and brush with beaten egg or milk.
• Bake for about 35-40 minutes until golden brown.
• Serve warm or cold.
• Can be frozen for up to 1 month - defrost overnight on a cooling tray or rack. Can be re-heated in a slow oven if required.