Please Pass the Recipe

sharing recipes from one generation to the next

Rustic Egg and Bacon Pie

While enjoying lunch of leftover macaroni cheese with bacon a few weeks ago, for just a fleeting instant, the flavour transported me back to early childhood and the Royal Melbourne Agricultural Show. In my memory it was heavily raining. After seeking shelter we ate our picnic lunch, chunky wedges of home made egg and bacon pie. This was not a refined quiche with a smooth slightly wobbly custard, but simply whole eggs and roughly chopped bacon in a crisp pie crust, enjoyed eaten cold.

After this wistful meander down memory lane I felt compelled to replicate that fair dinkum old fashioned, Aussie egg and bacon pie, just like my Mum used to make.

Years ago, I used to have a reputation for my buttery light rough puff and short crust pastries, but after being forced to give up wheat, I gave up pastry as well, somehow “white” spelt flour seemed to lack finesse and as for gluten free pastry, no thanks!

To satisfy my egg and bacon pie craving, I packed away my spelt flour prejudice and made rough puff according to my wheat flour formula. It was more fragile to handle which made it difficult to roll thinly, but really, it was manageable and made a perfectly acceptable pie crust, albeit with a slightly crumbly texture. It reminded me of the hot water pastry the English use to encase their pork pies.

My rustic looking (not tasting) egg and bacon pie was perfect for a relaxed Sunday night dinner. The wonderful flavour makes me hope that with the culinary evolution of Australian family food, unsophisticated, simple and tasty dishes like this are not lost.
For the pie filling
8-12 fresh eggs
250g short loin bacon rashers trimmed of fat and very roughly chopped

Rough Puff Pastry
250g of white spelt flour, (weighed after the bran has been sifted out)
200g chilled unsalted cultured butter but into 1 cm dice
1 heaped teaspoon sea salt crushed
2 tablespoons chilled soda water

Sift the flour and discard the bran.
Rub the butter into the flour only until it is 75% incorporated. You want small lumps of butter to remain. Add the water and mix only until the pastry forms a ball.
Chill for 30 minutes.

Preheat the oven to 220C. Grease a 20cm pie dish.
Divide the pastry into two, one piece slightly bigger than the other.
Flour the bench, pastry and the rolling pin then roll the bigger piece of pastry until it is 2-3mm thick. Roll the pastry over the rolling pin and lift it into the greased pie dish. Gently mould the pastry to the pie dish with your fingers.
Brush the top overhanging pastry flap with milk. Crack the eggs into the pie, alternating with the bacon then lay the second piece of rolled pastry over the top. Flute the edges to seal. Decorate the pie top with pastry shapes, glaze with milk then bake at 220C for 10 minutes.
Lower the heat to 180 C and bake for a further 30 minutes.
Remove from the oven and allow to cool for at least 10 minutes before serving.
Enjoy warm or at room temperature
Serves 8



About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

14 comments on “Rustic Egg and Bacon Pie

  1. richardmcgary
    September 20, 2014

    Love it! Sometimes, the rustic dishes are the best dishes. This looks really good and how can you ever go wrong with bacon and eggs? 🙂


  2. Jon
    September 18, 2014

    This looks amazing! I make a fried egg sandwich from time to time, but this is next level. Thanks for sharing.


  3. Michelle
    September 18, 2014

    What a fine pie!


  4. alifemoment
    September 18, 2014

    Wow this pie looks delicious! 🙂


  5. maryseeo
    September 17, 2014

    This looks amazing! I love the pattern that the eggs make too 🙂


  6. Kitchen-Counter-Culture
    September 16, 2014

    You manage to make something so “humble” look so beautiful! This has been on my list to try for a long time, and now I’ll just have to…


    • ladyredspecs
      September 17, 2014

      Thanks! It was a real blast from the past, in a good way, a tasty trip down memory lane, enjoy…..


  7. Mr Fitz
    September 16, 2014

    Loving that


  8. Francesca
    September 16, 2014

    I also hope so too. I remember enjoying this pie as a child and made it as a young adult. Your pastry looks very good. Just one question though, isn’t spelt in fact a type of wheat?


    • ladyredspecs
      September 16, 2014

      You’re absolutely correct Francesca. Spelt is one of the three ancient forms of wheat from which our modern grain evolved. It has stretchy, but not the bouncy gluten which causes problems for those who are fructose intolerant. Fortunately I can tolerate a small amount of spelt without an issue.

      Liked by 1 person

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This entry was posted on September 16, 2014 by in Baking, Breakfast and Brunch, FODMAP diet, Food, Light Savoury Dishes, Pork and veal, Savoury Baking and tagged , , , .
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