One of my earliest cooking memories is of my mother making bacon and egg pies, she run them up at the drop of a hat – whether it was to feed the shearers, the haymakers, for a family or school sports day picnic and, of course, they were always an important part of the
tailgate picnic at the yearly A&P Show.
Mother’s bacon and egg pies were simple. They started with a 400g block of thawed, frozen puff pastry which she cut about one-third to two-thirds. She rolled out the larger portion and placed it on a large
baking tray. The pastry was covered with rashers of bacon which were topped with slices of tomatoes, over which whole eggs were cracked (the eggs were always left whole – yolks intact), then
everything was seasoned with a good grind of black pepper. Finally the remaining pastry was rolled out and placed over the ingredients and the edges rolled to enclose the filling. The pie was brushed with an egg wash and baked. More often than not, the pie was served warm or at room temperature, cut into large pieces and eaten in the hand.
The basic filling of Mother’s pie could have other things added
depending on the occasion and time of year – a little very finely chopped onion, only a little and very finely chopped, Mother was not keen on huge quantities of onion and never used garlic, sliced
potato, peas and my favourite was when the base of the pie was lined with sausage meat, these are just some of the variations I
As regular readers know I love new season’s produce and new
products, so I was very excited a few weeks ago when Rob from Wild Game Salamis told me he would have bacon soon – the
message went out last weekend that the bacon was ready and would only be available at the Wild Game Salamis shop on Sunday (their shop is only open on Sunday).
So on Sunday night I had thoughts of my Mother’s bacon and egg pie to show off this stunning bacon – one big problem when I went to the freezer I only had one sheet of ready-rolled puff pastry and I wasn’t going to start making my own puff pastry at 6pm at night! So this open, free-form pie was born.
Free-from Bacon, Leek & Egg Pie
1 leek, sliced
1 sheet frozen ready-rolled puffed pastry, thawed
4-6 rashers streaky bacon, rind removed
1 tomato, sliced
1 Preheat oven to 200°C
2 Place leeks and a good splash of oil in a frying pan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks are soft. Remove from heat and allow to cool slightly.
3 Meanwhile, line a baking tray with baking paper and place the pastry sheet in the centre. Arrange bacon in a single layer in the centre of the pastry. Top with tomato slices and cooked leeks. Cut corners off pastry to form a rough circle. Fold up edges, and pleat to enclose ﬁlling.
4 Make two hollows in leek mixture and break eggs carefully into hollows. Bake for 20-25 minutes, until eggs are set. Serve hot, warm or at room temperature, scattered with parsley and
accompanied by a salad of mixed leaves.
Where did the ingredients for this dish come from:
Bacon: Wild Game Salamis – Clive; Leek, parsley: The Chef’s Garden @ Epicurean – Hastings; Tomatoes: Krismaw Gardens – Hastings; Eggs: Verry Best Eggs – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: pastry.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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