Bacon and Egg Pie New Zealand-Style recipe

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Ingredients

1 teaspoon vegetable oil
1 onion, diced
1 cup frozen peas and carrots
¼ teaspoon salt
1 ⅓ cups all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon salt
2 tablespoons butter
2 tablespoons lard
2 tablespoons cold water
1 egg yolk
8 eggs, or as desired
6 slices Irish bacon, rinds removed
salt and ground black pepper to taste
1 tablespoon milk, or as needed

Nutrition Info

352.4 calories
carbohydrate: 25.9 g
cholesterol: 306.7 mg
fat: 20.4 g
fiber: 1.2 g
protein: 15.7 g
saturatedFat: 7.9 g
servingSize: -
sodium: 820.8 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a skillet over medium heat. Add onion, cook and stir until just translucent, about 1 minute. Stir in frozen peas and carrots, cook and stir until heated through, about 2 minutes. Stir in 1/4 teaspoon salt. Remove from heat.

  2. Preheat oven to 320 degrees F (160 degrees C).

  3. Sift 1 1/3 cups plus 2 tablespoons flour and salt into a large bowl. Rub in butter and lard using your fingers until the mixture resembles coarse crumbs.

  4. Mix in cold water and egg yolk using a knife to cut and stir until pastry dough comes together. Turn onto a floured surface and roll out into two 7 to 9-inch circles.

  5. Line a pie plate with 1 pastry dough circle. Break open 4 eggs and pour carefully into the pie pan without breaking yolks. Season with salt and pepper.

  6. Lay 3 bacon strips over the eggs, add a layer of cooked peas and carrots. Lay the remaining 3 bacon strips over the peas and carrots. Break open the remaining 4 eggs and pour carefully on top of the bacon, break some of the yolks for a marbling effect without scrambling. Season with salt and pepper.

  7. Top the pie with the remaining pastry dough circle, fix securely by pressing the tines of a fork all around the edge. Brush milk over the surface of the pie.

  8. Bake in the preheated oven until a skewer inserted in the center of the pie comes out clean, about 1 hour.

Recipe Yield

1 pie

Recipe Note

This recipe from New Zealand was made popular by our Scottish ancestors who emigrated here 150 years ago. Its really, really yummy and a popular dinner meal or pot luck or picnic addition. You must use the Irish-style bacon if you live in USA or Canada;if you live elsewhere, shoulder bacon is fine.

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