Egg & Bacon Pie
July 22, 2017
"A great all round Aussie recipe. This is a great recipe, and serves well for breaky , brunch, lunch or dinner. This can be served hot or cold, but I prefer hot!"
- FOR FILLING INGREDIENTS
- Serving Size: 1 (206.8 g)
- Calories 735.2
- Total Fat - 49.9 g
- Saturated Fat - 24 g
- Cholesterol - 322.8 mg
- Sodium - 1327.1 mg
- Total Carbohydrate - 43.1 g
- Dietary Fiber - 5 g
- Sugars - 0.4 g
- Protein - 30.2 g
- Calcium - 61 mg
- Iron - 3.3 mg
- Vitamin C - 0 mg
- Thiamin - 0.4 mg
Sift together the flours and salt and rub butter into the flour mix.
Make a well in the centre, add the water and stir into the four, mix to a firm dough.
Turn dough out onto a floured board, shape into a ball and halve.
Roll each half 1/2cm (1/4 in) thickness to fit a 20cm (8") pie plate.
Line the plate with one half of the pastry & whisk the eggs, seasoning
And milk together.
Arrange the bacon in the bottom of the pastry case and pour over the egg mixture.
Cut remaining pastry into strips & use to lattice the top of the pie.
Glaze the top of the pie with beaten egg & bake at 200c (400F) for 15 minutes,
Then reduce the heat to 175c (340F) for 15 a further 15-20 minutes or until the pie is set.
Tips & Variations
No special items needed.