egg and bacon pie with puff pastry

Bring the pastry up and over the edges of the tin. Sift 240g 2 cups of all-purpose flour into a mixing bowl and add 125g 45ounces of cubed butter and 12 teaspoon salt optional1 image 1.

Recipe Best Ever Bacon Egg Pie Egg Pie Bacon Pie Egg And Bacon Pie

You can test the pie to make sure the eggs are fully cooked by inserting a knife into the center.

. Using a spoon or clean finger make 10 egg size hollows in the bacon and leek mixture. Line pastry case with baking paper. Break eggs individually into a small bowl without breaking the yolks and slide into the muffin cups. Bacon and Egg Pie Place a heavy sheet pan in the middle rack of your oven and preheat oven to 400F 200 C.

Lightly grease a 9x5 glass loaf pan. Top the pie with pastry make sure the edges seal well. Roll out the remaining pastry to make a lid and place on the top. Fry in pan 3 minutes until just soft drain.

Place half the bacon in the pastry case break eggs on top one at a time careful not to break the yolks. Add the reamaining bacon on top of the eggs if you have chosen to use the grated cheese I add the remaining half on top of the bacon. Remove from the heat and. Let stand for 10 minutes before serving.

Puff Pastry Egg Bacon Pie is a simple quiche taken to the next level. Preheat the oven to 400 degrees F 200C. Lay two-thirds of the bacon and leek mixture over the base of the pie shell. About 30 - 35 minutes.

I just cook them together because its faster and I always prefer fast. Let the pie cool for 5-10 minutes before slicing and serving. Place the pie in the oven and cook for 35-40 minutes until the egg is set in the middle and the pastry is crispy and golden. Remove rind and excess fat from bacon chop roughly.

40g Milk for egg wash for brushing puff pastry pie lid 1. Serve warm or cold. Lift the paper with the pastry and fit it into the oven dish or roasting dish. Add eggs cream salt and pepper to a large mixing bowl and whisk until combined.

Cook the bacon strips in a pan over medium high heat. Break in 8 whole eggs. Cover with remaining pastry sheet. Season with salt and pepper.

Scatter over the spring onion and half of the bacon break in the eggs and season then scatter over the remaining bacon. More pastry for the win. Lightly dust a work surface to roll out the puff pastry. How to Make Bacon Egg Pie.

Butter a 15 qt casserole dish. Bake in the preheated oven until puff pastry is lightly browned and eggs are set 22 to 27 minutes. Crack 6 of the eggs in between bacon and sprinkle over chives. Bake for 35 minutes or until pastry is golden and crisp.

Cool the cooked bacon before using as a filling. Whisk remaining egg in a small bowl and use to brush pastry. Beat the chicken eggs for a minute until well mixed but not frothy. Sprinkle bacon over pastry top with potato and sprinkle with herbs.

Prick the base of the pie shell with a fork. Brush with the extra egg and bake for 30-35 minutes or until the pastry is puffed and golden. Put cold cooked bacon in the bottom. Make sure to butter the top edges as well since the puff pastry will puff up over the.

Pour over cheese and bake for 20 minutes in a 375 oven. Line base of pie plate base measures 20cm with one sheet of the pastry. Use the trimmings to decorate the top of the. Beat the eggs and cream and season.

Cover the pie with the puff pastry and press on firmly to seal. It must be cooked coloured but NOT crispy. Add the peas and stir until warmed. Place the pie in a 200C 400F oven for about 35-40 minutes or until puffed up and golden brown.

Whisk eggs with cream and Dijon mustard. Arrange bacon over pastry base. If using sheets laythe sheets evenly across the top of the pie dish. Baking the Pie.

Fill with pie. Pan fry or grill the bacon. This pie includes boiled eggs as well as chunky gammon. It should come out clean.

Pour over the base. Heat the butter in a frying pan and. Puff pastry raisins olive oil blood sausage apple egg salt and 4 more Brie and Bacon in Pastry Pork frozen puff pastry egg almonds brie cheese parsley bacon. Bacon mixture and crack remaining eggs into each.

Alternatively you can use a 24-26cm9½-10 inch pie dish. Sprinkle the cooked bacon and onion over the base then cheese over the top. Press edges together and trim excess. Bacon and egg pie with puff pastry.

Cut a 20cm round from puff or rough pastry sheet and lay over filling pressing edges to seal. Brush with reserved egg. Remove pie from oven and sprinkle cut tomatoes chopped bacon chives mushrooms if using. Fry the bacon until it begins to colour.

In a mixing bowl lightly whisk the remaining 6 eggs with the milk salt. Bake until eggs are set and phyllo is golden. Cut each slice of bacon into 4 pieces and drape 3 bacon slices around the tops of the muffin holes. Crimp the edges of the pastry together with your fingers and trim off any excess.

Press the 75cm pie base pastry into the pie moulds. Add the leeks and stir-fry until soft. Trim the pastry edges and decorate the top with shapes cut from the pastry scraps. Refrigerate while preparing filling.

If you are whisking the eggs reserve a little so that you can brush an egg wash over the pastry top for a lovely golden finish. Arrange the bacon over the cooled pastry base and pour the combined egg and cream over the top. You can also cook the onions in the bacon grease on the same pan until softened.