Bacon and Egg Pie

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Bacon and Egg Pie

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Ingredients

Adjust Servings:
1/2 cup Ketchup
1/4 cup Worcestershire sauce
2 sheets (9″ x 11″) Frozen Puff Pastry thawed and chilled
20 Eggs
1 tablespoon Cream heavy
1lb bacon sliced, roughly chopped
to taste Kosher Salt
to taste Ground Black Pepper

Nutritional information

461
kcal
44g
carbs
25g
fat
14g
protein
1g
sugar
785mg
sodium

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Features:
  • Dairy

Bacon and Egg Pie.. A summer thing !

  • 1 hr 30 min
  • Serves 12
  • Easy

Ingredients

Directions

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This New Zealand combination of flaky pastry, canary-yellow yolks, and salty bacon has cross-cultural appeal. This is a delicious savoury pie that really makes the most of the winning partnership between egg and bacon. I love the way the whole eggs are hidden beneath the crust – if you get one when you cut into it, it’s like winning a prize. Serve this hot for supper or cold for lunch.

Steps

1
Done

Heat oven to 200 degree C. Whisk together ketchup and Worcestershire in a small bowl; set aside. Using a rolling pin, roll one sheet of puff pastry on a floured work surface to form an 11″ x 14″ rectangle; transfer to a 9″ x 12 1⁄2″ baking pan and let excess hang over sides. Separate 1 of the eggs and place the egg yolk in a small bowl; stir in cream, and set egg wash aside. Place remaining egg white on top of pastry, crack the eggs and drop them on top of pastry, spacing them evenly apart, and sprinkle evenly with bacon; drizzle ketchup mixture evenly over eggs and bacon, and season with salt and pepper.

2
Done

Fold dough hanging over the edge of the pan back over the ingredients and brush with some of the egg wash; roll second pastry sheet into a 10″ x 13″ rectangle and place on top of eggs and bacon, tucking edges into sides of pan. Cut 4 slits in the top of the pastry with a paring knife, and then brush completely with egg wash. Bake until golden brown and eggs and bacon are cooked through, about 1 hour; cut into squares to serve.

Richa

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