Thread: Bacon and egg pie question

Bacon, Full eggs straight from the shell,peas,potato and tomatoes and Im an expert at eating them so dont question my wisdom

The contents and ratio thereof are up to you. All I can say is this is whats in mine and all these other guys have no fcking idea
Contents :
Pre cooked bacon , Caramelised onions, and frozen peas cooked in the jus made from frying the onions and bacon.
Tomatoes cut as you like.
Eggs : some whole, some not ...

Method :
Blind bake a Savoury Shortcrust pastry .. I bake mine in my cast iron frying pan ..
Put your ingredients into the blind backed shell and bake until done thru (approx 30-40 min) . (test using a toothpick or wooden skewer ...

Simple.

If you DON'T blind bake the pasty, you'll end up with undercooked pastry
If you blindbake the pastry for too long it will burn when you bake the ingredients ...

Interesting, I use a flaky pastry, no need to blind bake, just set the pie lower in the oven.

That sounds quite tasty @kiwi39 my question to this thread was answered very early on. Do whatever the duck floats your boat. I too had a base for mine. But it was puff that I docked egg washed and pre baked. Followed were about 10 whole eggs straight in then I pricked the yolk and seasoned followed was the bacon that I had already fried. then the peas that had been blanched for about 30 seconds. Then a mix of 2 eggs and a slug of cream, seasoned, just to fill the gaps. Then puff top. Egg wash. about 25-30 mins @190. All good

Sent from my GT-I9300T using Tapatalk

Originally Posted by kiwi39

The contents and ratio thereof are up to you. All I can say is this is whats in mine and all these other guys have no fcking idea
Contents :
Pre cooked bacon , Caramelised onions, and frozen peas cooked in the jus made from frying the onions and bacon.
Tomatoes cut as you like.
Eggs : some whole, some not ...

Method :
Blind bake a Savoury Shortcrust pastry .. I bake mine in my cast iron frying pan ..
Put your ingredients into the blind backed shell and bake until done thru (approx 30-40 min) . (test using a toothpick or wooden skewer ...

Simple.

If you DON'T blind bake the pasty, you'll end up with undercooked pastry
If you blindbake the pastry for too long it will burn when you bake the ingredients ...

And then I throw the pie in the dunny and eat the pan!!!

Originally Posted by Barefoot

Interesting, I use a flaky pastry, no need to blind bake, just set the pie lower in the oven.

Poncey barsted!

Peas have no place in pie especially with Bacon and Eggs

Originally Posted by mikee

Peas have no place in pie especially with Bacon and Eggs

Never has there been truer words spoken!

Originally Posted by mikee

Peas have no place in pie especially with Bacon and Eggs

Piss off!

Originally Posted by Rushy

Never has there been truer words spoken!

And I repeat myself Piss Off!

Haha to pea or not to pea! at least if we're getting so hot under the collar about a little we green ball of goodness we musnt have to much else to worry about

Im a big fan of peas and onions in a bacon and egg pie, the perfect amount of sweetness to compliment the savoury, just to bland and dry without them

Mmmm got me all work up just thinking about it, might have to be my sunday special

Dont even get my started on a bacon, egg and sausage pie, thats some serious next level shit

At last a man with TASTE!

I grate gruyere or tasty or edam cheese over the pastry before adding the parboiled bacon and eggs which I beat up with little cream...(adding asparagus is never a good idea cos it holds too much moisture)then put a lid of pastry on top...the secret is I reckon is getting the contents to the right consistency...you need to be able to hold a slab of it either in the boat on a wavey sea or on a log up the river among the wandering jew...with just enough flakes of corner pastry to fall away for the dog to be happy too...

I think the beauty of the bacon and egg pie is that really you can add what you like...that is why it is such a great pie...everyone has their own ideas on that matter which is perfect...

BH, here's a standard recipe...

You can either make a batch of short crust savoury pastry or buy a packet from the supermarket...if you were being really fussy you would use the short crust on the base and flakey on the top cos the shortcrust absorbs any moisture better than flakey...
Cut some rashers of bacon, allow at least six or so, then break in 5 to 6 eggs...add salt and pepper...then you could add whatever you fancy...bake at 180-200c for 30 or so minutes until golden...

Originally Posted by Maca49

And I repeat myself Piss Off!

Ha ha ha ha there is an echo in here.