Today, I’m thankful for being a Kiwi and growing up with the Kiwi classic, bacon and egg pie!
It’s a little bit like the Cornish pasty – a quick and easy solid meal that can be eaten cold and on the run. Being a Kiwi classic, more likely prepared for farmers than miners!
The recipe is very simple.
Pastry – puff or flaky is best
Bacon
Eggs
Mixed veg – I use peas
Egg wash for the top
Onions – not for me because I’m allergic
Pepper – salt if you wish
Cheddar or tasty cheese
Grease a pie dish. Line with a sheet of pastry. Fill with a handful of grated cheese, mixed veg and diced bacon. I use kitchen scissors for mine.
Crack eggs carefully, evenly throughout the container. You can gently pierce with a fork, if you like, but I prefer to leave the yolks whole, as is traditional. Season to taste. Top with another sheet of pastry. Brush on a little egg wash, or just milk. Whatever is to hand.
Pop in a preheated 180 degree fan forced oven for about 30 minutes, dependent on your oven. Yo know better than me how your oven cooks!
It will be ready when the pastry is browned evenly.
Lovely hot and fabulous cold too. A top picnic food. You can make individual ones in muffin tins. You can also make it more waist line friendly by leaving the bottom layer of pastry off.
Wrap your laughing gear around that! This is what happens very quickly in our house!
I’m linking up with the lovely Kate Says Stuff for Thankful Thursday.
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