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Egg And Bacon Pies With Puff Pastry. Layer the bacon on the bottom of the lined pie dish. Glaze pastry lids with a little milk and place lids on top of the pies.
Ultimate Bacon and Egg Pie A classic breakfast pie with Leeks, Cheese from www.pinterest.com
Arrange bacon over pastry base. Place a sturdy baking tray in the oven and preheat to 190c/375f/gas 5. Grease your pie dish with butter or oil.
Lower The Heat To 375°F/190°C/170 Fan/ Gas 5, And Cook For About 50 Minutes.
Bring the pastry up and over the edges of the tin. For the pastry, pulse the. Preheat the oven to 180c / 350f.
If The Top Looks Like It's Going To Burn, Cover With Foil.
Divide cooled bacon, spring onions, parsley and cheese between the pies, scattering over the base of each. Rotate the pie if necessary and check every 10 minutes afterwards. Cut 1 pastry sheet in half to form 2 rectangles.
Flakey Puff Pastry, Crispy Bacon And Fresh Eggs All Make Up The Classic New Zealand Bacon And Egg Pie.
Cover with remaining pastry sheet. Start by thawing the puff pastry, rolling it out, and then cutting it into rectangles. Cut the puff pastry sheet into 9 even squares.
On The Rectangles, Smother Mustard, Place A Sausage On Top, Followed By Herbs.
Glaze pastry lids with a little milk and place lids on top of the pies. Pastry dough, milk, shredded cheese, eggs, olive oil, water, chopped ham and 2 more. Spoon in egg mixture to about 1/2cm from the top of the pies.
You Will Need A 20.5 X 20.5Cm Cake Pan, Or Alternatively A Round 23Cm Pie Dish.
Cut a 20cm round from puff or rough pastry sheet and lay over filling, pressing edges to seal. Heat oil in a frying pan on medium heat, then fry bacon and onion until the onion is softened and the bacon is cooked. Line prepared tin with 1 lengthened sheet of pastry, gently pressing into corners.
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