Monday, March 23, 2020

Bacon and Egg Pie


Rosina goes to market everyday ...

For a while last week, I felt like Rosina, going to market every day to try and buy what I needed from the supermarket. To the credit of the supermarkets, I was eventually able to buy everything I needed but one, and that one thing I can live without.

Australia is implementing phase one lock down to stop non-essential travel.  Many state borders are locked down from tonight. It is a very uncertain time.

Baking is dear to my heart. It makes me happy. I also love sharing my baking with my colleagues, but that is not possible right now. However, I intend to bake on, albeit in a more limited way.

I decided to make my Mum’s Bacon and Egg Pie on the weekend. I have made it once before in a different form. You can find the recipe here.


The changes that I made from the published recipe are as follows:

1. Instead of filo for the crust, I mixed 1 cup of VitaWheat biscuit crumbs with 60g of melted butter and pressed the mixture into the base of an 8” pie pan, and chilled it while I made the filling.

2.  I swapped the ham for 2 large bacon rashers which I chopped into small pieces and fried with a chopped onion before adding to the filling.

3. I chopped up half a fresh tomato and added it to the filling.

This pie is delicious served with salad or cooked greens.

Enjoy!

3 comments:

  1. my mum used to make this and although I never ate it I still feel nostalgic when I see it - she used to always use puff pasty! But yours is more fancy!

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    1. My mum made this when we were kids too. The original recipe was out of a pre-school mums’ recipe book. Can you believe it was hand-typed, published using a Gestetner and staple-bound? Love it.

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  2. Dear Gaye, this Bacon and Egg Pie looks absolutely wonderful - such great comfort food. And I love that you used your Mother's recipe and made a few changes to the traditional recipe to suit your taste and changing times!
    Take good care of yourself!
    Andrea

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