Monday, 27 June 2011

Egg and Bacon Pie - So Easy a Child Can Make it

In the midst of winter in Australia I am dreaming of Spring time.  Spring motivates me to spend more time outdoors and do more than just stare at the weeds growing in the garden.  Perhaps even plan a picnic. Plan ahead and make special things. Few people can resist home-baked items and this is such an easy pie, firm enough to travel well and substantial enough to be the centrepiece of lunch.  Delicious hot or cold.

Since Mr 8 is keen on being a Junior MasterChef we did make this recipe, one of his first attempts, a little easier by using pre-packaged  frozen shortcrust pastry
 For the filling
  • 6 rashers thickly sliced smoked streaky bacon, rind removed
  • 2 tbsp freshly chopped parsley
  • 1 tsp freshly snipped chives
  • 11 eggs


Preheat your oven to moderate.  Grease a pie dish with butter and line dish with pastry (either home made or bought).
Lightly fry bacon and cut into pieces. Scatter two-thirds of the bacon over base of pastry case. Scatter with half the herbs. Break 10 of the eggs, one at a time, into a cup and slip each into pastry case, being careful not to break yolks. Add rest of herbs.
Carefully add remaining bacon, then cover with pastry lid. Let pastry settle over the hump of each egg, then trim it and seal edges carefully. As you can see Mr 8 decorated our pie with little pastry people, one for each member of the family, 5 kids, Mum and Dad and Grandma and Grandpa.
 Whisk remaining egg and a pinch of salt together and brush over pastry.
 Bake for 35 minutes until a rich gold.
Allow to cool before removing from tin. Serve warm or cold.

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