St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Bacon & Egg Pies

I use a pyrex..[transparent ovenware] rectangular piedish  30cmx18cm x 2.5
cm which I spray well with oil to prevent the pastry from sticking.

2 sheets Flaky-puff pastry  bought in square sheets for convenience.
15 eggs,
250gm bacon or more as desired. 
  (We buy it in 1 kg, and I just use as much as I think fit.)

Roll the pastry sheets out
Line dish with first sheet,
Break 8 eggs in, spread evenly across the pastry. 
  (I poke each yoke to allow it to spread out.
Cut bacon into cm squares and scatter all over the eggs.
Break the rest of the eggs on top. 
Cover pie with the other sheet of pastry.
Spray top with oil or brush with milk to help it glase, and 
bake 200C for 40 minutes or more till you can see the base and all round are cooked.

For young people with big appetites, I would cut this into 6 pieces. 
For us, I cut it in 8. Ian and I have one each, and the kids take home what they
don't eat of the rest. (My youngest eats the lot and looks round for more! by next day)

I do not like putting it in the fridge, as that kills the flavour. 
The success really only depends on having enough eggs and bacon in it, 
and in the base being cooked but not stuck to the dish.

I use a fan-bake oven. In any other sort you will have to watch that the
base and top cook at the same speed otherwise one will get burnt.

When the kids are not coming I make individual B & E pies in the pie-maker.

Each one has
2 slices of bread.. crusts removed, buttered on outside.
One egg, (use small eggs or they ooze out... messy)
half a slice of bacon, cut up
My pie-maker takes 6 minutes per 2 pies cooking time.

Blessings,
Gaynor.

From: "Gaynor McCartney" 
Subject: Bacon & egg pies
Date: Mon, 9 Jul 2001