Bacon and egg pie is a classic, hearty dish loved by many for its delicious flavors and comforting appeal. Whether served for breakfast, lunch, or dinner, this savory pie is a versatile addition to your culinary repertoire. In this article, we’ll walk you through the process of making a delectable bacon and egg pie at home, including a detailed recipe, all necessary ingredients, nutritional facts, and answers to frequently asked questions.
Ingredients for Bacon and Egg Pie
Here’s everything you’ll need to make a standard bacon and egg pie. You can customize these ingredients to suit your taste preferences:
For the Pastry:
- 2 1/2 cups (310g) all-purpose flour
- 1/2 teaspoon salt
- 1 cup (230g) unsalted butter, chilled and cubed
- 1/4 to 1/3 cup (60-80ml) ice water
For the Filling:
- 6 large eggs (plus 1 extra for egg wash)
- 200g bacon, diced
- 1 medium onion, finely chopped
- 1/2 cup (120ml) milk or cream
- 1 cup (100g) shredded cheese (optional)
- 1/2 cup (75g) frozen peas (optional)
- Salt and pepper to taste
- Fresh herbs (such as parsley or chives) for garnish
Equipment Needed
- Mixing bowls
- Rolling pin
- 9-inch (23cm) pie dish
- Frying pan
- Pastry brush
- Fork and whisk
Step-by-Step Recipe for Bacon and Egg Pie
Step 1: Prepare the Pastry
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
- Add Butter: Add the cubed butter to the flour mixture. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
- Add Water: Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough.
- Chill the Dough: Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Prepare the Filling
- Cook the Bacon: In a frying pan, cook the diced bacon over medium heat until crisp. Remove and set aside on a paper towel to drain excess grease.
- Sauté the Onion: In the same pan, sauté the chopped onion until soft and translucent. Allow to cool.
- Mix the Eggs and Milk: In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined.
Step 3: Assemble the Pie
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Roll Out the Dough: On a lightly floured surface, roll out one portion of the dough to fit your pie dish, leaving some overhang.
- Add the Filling: Layer the cooked bacon, sautéed onion, and any optional ingredients (like cheese or peas) evenly on the pastry. Pour the egg mixture over the top.
- Top the Pie: Roll out the second portion of dough and place it over the filling. Trim the edges and crimp to seal. Use a sharp knife to cut small slits in the top for ventilation.
- Apply Egg Wash: Beat the extra egg and brush it over the pastry to give it a golden finish.
Step 4: Bake the Pie
- Bake: Place the pie in the preheated oven and bake for 35-40 minutes, or until the pastry is golden brown and the filling is set.
- Cool: Allow the pie to cool for 10-15 minutes before slicing and serving.
Tips for Success
- Chill the Pastry: Keeping the pastry cold ensures a flaky crust. If the dough becomes too warm, return it to the refrigerator.
- Customize the Filling: Add mushrooms, spinach, or even smoked salmon for a unique twist.
- Use Quality Ingredients: Opt for free-range eggs and high-quality bacon for the best flavor.
Nutrition Facts
Here is an approximate nutritional breakdown for one serving of bacon and egg pie (based on 8 servings):
- Calories: 380 kcal
- Protein: 14g
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 2g
- Cholesterol: 200mg
- Sodium: 460mg
Please note that these values may vary depending on specific ingredients and portion sizes.
Frequently Asked Questions (FAQ)
Q1: Can I make bacon and egg pie in advance?
Yes! You can prepare the pie up to the baking stage, cover it with plastic wrap, and refrigerate for up to 24 hours. Bake it fresh when ready to serve.
Q2: Can I freeze bacon and egg pie?
Absolutely. Wrap the baked pie tightly in aluminum foil and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in a 350°F (175°C) oven until heated through.
Q3: Can I use store-bought pastry?
Yes, store-bought pastry can save time and works well. Look for high-quality puff or shortcrust pastry for the best results.
Q4: How do I know when the pie is cooked?
The pie is ready when the crust is golden brown, and the filling is set. You can insert a skewer into the center—if it comes out clean, the pie is done.
Q5: What can I serve with bacon and egg pie?
Serve the pie with a fresh garden salad, roasted vegetables, or a dollop of tomato relish for a complete meal.
Q6: Can I make a gluten-free version?
Yes, use a gluten-free pastry recipe or store-bought gluten-free pastry to accommodate dietary needs.
Conclusion
Bacon and egg pie is a timeless dish that’s as comforting as it is delicious. With its flaky crust and savory filling, it’s sure to become a family favorite. By following this detailed guide, you’ll be able to create a pie that’s perfect for any occasion, whether it’s a casual brunch or a special gathering. Experiment with ingredients, enjoy the process, and most importantly, savor every bite!