Bacon and Egg Pie

Mr Redneck is a bacon and egg pie fan and he has given this pie the thumbs up. The combination of potatoes, peas and bacon makes the filling light and moist.

This is my first time making a big pie from scratch and I found this recipe to be surprisingly simple to put together. To make things easy for myself, as I wanted to have the pie ready by lunch time, I made the pastry the day before and left it to chill in the fridge. The long hours relaxing in the fridge may have help to really relax the gluten as I didn't have to fight with it at all when rolling out. I didn't even break out in cold sweat !

Makes 1 double crust 20-23cm pie

Ingredients
Quick Flaky pastry
4 rashes bacon, lightly cooked and chopped
1 cup cooked peas
1 cup chopped cooked potatoes or kumara
5 large eggs

Method
1. Follow the steps on making the flaky pastry here. Roll out on a floured board to make 2 thin rounds to fit a 23cm pie plate.

2. Ease one lot of pastry into a lightly greased pie plate.



3. Spread half the bacon, peas and potatoes into it. Crack the eggs into a separate bowl. Break the yolk and stir gently with a folk until the eggs looks streaky. Pour half the eggs over the mixture in the crust.


4. Add the rest of the bacon, peas and potatoes. Dribble the rest of the eggs over the top.

5. Moisten the edge of the pastry. Place the other pastry over the top of the filling.


6. Trim the edges and crimp using a folk or your fingers. With a thin knife, stab the centre twice to make a '+' hole. Decorate the pie with the trimmings.

7. Bake in a preheated oven at 200C for 20-25 minutes until the pastry is golden brown and the filling set.


Note
1. The addition of salt and pepper is optional. It depends on how salty your bacon is. In our case the pie filling didn't need additional seasoning.

2. Kumara is the kiwi name for sweet potato.

Tip
1. Pastry need to be kept cold. While rolling the first half, leave the other half in the fridge until required.

Recipe : Kiwi Favourites. New Zealand's most popular recipes by Simon & Alison Holst (adapted)