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Bacon and Egg Pie

Source of Recipe

From "Saveur: The New Classics" by Weldon Owen


Recipe Introduction

"Flaky pastry, rich egg yolks, and salty bacon make this classic New Zealander pie a dish with mass taste-bud appeal."

List of Ingredients

â—¦ ½ cup ketchup
â—¦ ¼ cup Worcestershire sauce
â—¦ Two 9 x 11-inch sheets frozen puff pastry, thawed and chilled
â—¦ 20 eggs
â—¦ 1 tablespoon heavy cream
â—¦ 1 pound sliced bacon, roughly chopped
â—¦ Kosher salt and freshly ground black pepper, to taste


Recipe

Heat oven to 400° F.

Whisk together ketchup and Worcestershire in a small bowl; set aside. Using a rolling pin, roll one sheet of puff pastry on a floured work surface into an 11 x 14-inch rectangle; transfer to a 9 x 12 ½-inch baking pan and let excess hang over sides. Separate one egg and place the yolk in a small bowl; stir in cream and set egg wash aside. Place egg white on top of pastry. Crack the remaining eggs and drop them in rows across top of pastry, spacing them evenly apart, and sprinkle with bacon; drizzle ketchup mixture over eggs and bacon and season with salt and pepper.

Fold dough hanging over the edge of the pan back over eggs and bacon and brush with some of the egg wash. Roll second pastry sheet into a 10 x 13-inch rectangle and place on top of eggs and bacon, tucking edges into sides of pan. Cut four slits in the top of the pastry with a paring knife, and then brush completely with egg wash. Bake until golden brown and eggs and bacon are cooked through, about 1 hour. Cut into squares to serve.

Serves 12