Bacon & Egg Pie

According To New Zealand caterer and cooking school owner Ruth pretty, bacon and egg pie is part of the Kiwi psyche. hot bacon and eggs pies are popular take-out breakfast fare but they’re also a perfect picnic food and many people prefer to eat them cold. This pie is made in a square pan and is cut into individual portions.

Puff 500 g Pastry

Grainy Mustard 1 Tbs

Grated Cheddar Cheese

1/2 cup

Eggs 9 large, plus one yolk

Cold Water 1 Tbs

Bacon

8 oz, roughly chopped

Frozen Peas 1 cup (optional)

Freshly Ground Black Pepper to taste

1 PREHEAT the oven to 400°F. Line an 8-inch square cake pan with parchment paper, extending over the sides to create a sling for removing the pie.

2 MIX the single egg yolk with the water and set aside.

3 ROLL out two thirds of the pastry and line the cake pan, extending up the sides.

4 SPREAD the grain mustard over the base of the pie and sprinkle with the grated cheese.

5 DISTRIBUTE half the bacon evenly over the cheese and use your fingers to create nine wells to hold the eggs. Crack the eggs and place into the wells. Top with the frozen peas and the remaining bacon, and a grind or two of black pepper.

6 ROLL out the remaining pastry and cover the pie, moistening the edges and crimping to seal. Brush the pastry lid generously with the reserved egg wash and cut several vents with a knife so steam can escape.

7 RE- ROLL pastry scraps and use to decorate the pie as you like.

8 BAKE for 45 minutes, until the pastry is deeply browned.

9 ALLOW to cool in the pan for a while then use the parchment paper to lift the pie onto a cutting board. Cut into thirds vertically and horizontally to make 9 square portions.

10 SERVE warm, or chill in the refrigerator overnight and serve cold. For picnics, wrap each portion in wax paper or parchment and transport in a cooler.