Bacon and Egg Pie New Zealand-Style recipe

Directions Bacon and Egg Pie New Zealand-Style

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

Recipe Note