Bacon and Egg Pie
The Kiwi Summer Classic Pie is so easy that you do not really need a recipe. This is also a recipe that every family in New Zealand has adapted to suit their own taste and ingredients and technique can vary. This is how I make my pie and hubby thinks it is pretty good.
Pie dish I prefer a glass one so I can check to see if the base is cooked.
Two sheets of puff pastry
Generous amount of bacon I used streaky in this pie
1 diced finely onion
1 diced tomato
Salt (Himalayan Pink salt was used) and Pepper
Lay out first sheet of pastry and prick with a fork
A trick handed down to me is sprinkle the base with cheese to stop the base getting soggy
Assemble the ingredients with love making sure you crack the eggs evenly spaced around the base
Put the 2nd sheet of pastry on top and pinch the edges to seal the pie.
Put a couple of holes in the top
Bake in a very hot oven 200 degrees for about 40 mins or until golden brown