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Egg and Bacon Picnic Pie

Credit: Whisk Media Group

Recipe by: Fairy

www.fairybaking.com.au

See all from Fairy

Average: 4.7 (24 votes)

172 Collected

Difficulty

Moderate

Category

Pies

Main Ingredient

Margarine

Prep:

30 mins (+ 3 hours chilling time)

Cook:

1 hr 10 mins

Serves:

The Australian bacon and egg pie with homemade shortcrust pastry is a recipe that's more than 50 years old and still so loved today.

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Measures

Egg and Bacon Picnic Pie

Ingredients:

Shortcrust Pastry

2 cups plain flour, sifted, plus extra for dusting 1/4 teaspoon salt 145g Fairy, chopped 1 egg yolk, reserve the white for the filling 2 tablespoons iced water

Bacon and Egg Filling

30g Fairy 1 large leek, trimmed, cut in half lengthwise and sliced 1 tablespoon fresh thyme leaves, plus extra sprigs, to serve 225g short-cut bacon, cut into strips Freshly ground black pepper 9 eggs ½ cup sour cream 1 cup grated tasty cheese ½ cup shredded Parmesan 1/3 cup grated tasty cheese, extra Rocket leaves, to serve

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Method:

Shortcrust Pastry

Combine the flour, salt and Fairy in the bowl of a food processor and process until it just resembles breadcrumbs. Add the egg yolk and water and process until dough just starts to come together. Do not over process. Turn the dough out onto a lightly floured surface and knead gently until smooth. Flatten into a 20cm disc, wrap and chill for 90 minutes.
Grease a 22cm spring-form pan. Roll out the dough into a circle about 36cm diameter. Press the pastry into the pan, ensuring the pastry comes to the top of the pan, trim any excess pastry, gather into a ball, wrap and chill. Prick the pastry case with a fork, cover and chill for 90 minutes.
Line the pastry case with baking paper, ensure the paper comes up the sides of the pan and weight down with a bag of dried penne pasta or beans. Bake for 10 minutes. Reduce oven temperature to 180°C/160°C fan-forced and cook for a further 10 minutes. Cool and remove the paper and pasta or beans.

Bacon and Egg Filling

Melt the Fairy in a frying pan over medium heat. Add the leek, thyme and bacon and cook for 6-8 minutes or until the leek is softened. Season with black pepper, cool slightly.
Increase oven temperature to 200°C/180°C fan-forced. Scatter the bacon and leek over the base of pastry case. Whisk 2 eggs and the reserved egg white with the sour cream, stir through the tasty cheese and pour over the bacon mixture. Make small indentations in the bacon mixture and carefully crack the remaining 7 eggs into the indentations. Top with the remaining cheeses.
Coarsely grate the reserved chilled pastry over the top. Place onto an oven tray and bake for 15 minutes. Reduce oven temperature to 180°C /160°C fan-forced and bake for a further 30 minutes or until golden and eggs are cooked through. Scatter over the extra thyme and serve warm or cold with a rocket leaves.

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Fairy: Margarine

Fairy margarine has been used in Australia by home bakers since the 1930’s and its special blend of animal fats produces outstanding baking results. From birthday parties, to baking at home with family, Fairy margarine has always been associated with sweet childhood memories. Sweet recipes such as delicious rich chocolate cakes, and choc mint brownies or savoury recipes such as cheese and bacon pull apart loaf or quiche Lorraine, Fairy recipes make the perfect entertaining fare.

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Fairy: Margarine

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Measures

Cup Sizes (Australian)

Cup	Metric
1/4 cup	60ml
1/3 cup	80ml
1/2 cup	125ml
1 cup	250ml

Spoon Sizes (Australian)

Spoon	Metric
1/4 teaspoon	1.25ml
1/2 teaspoon	2.5ml
1 teaspoon	5ml
2 teaspoons	10ml
1 tablespoon (equal to 4 teaspoons)	20ml

Oven temperatures

Celsius (electric)	Celsius (fan forced)	Fahrenheit	Gas
120º	100º	250º	1	Warm – Very Slow
150º	130º	300º	2	Warm - Slow
160º	140º	325º	3	Moderately Slow
180º	160º	350º	4	Moderate
190º	170º	375º	5	Moderately Hot
200º	180º	400º	6	Hot
240º	220º	475º	7	Very Hot

If you are using a fan-forced oven please note your cooking time may be a little quicker, so a good idea is to check your food a little earlier

Liquid Measures

metric	cup	imperial
30ml		1 fluid ounce
60ml	1/4 cup	2 fluid ounce
80ml	1/3 cup	2 3/4 fluid ounce
100ml		3 1/2 fluid ounce
125ml	1/2 cup	4 fluid ounce
150ml		5 fluid ounce
180ml	3/4 cup	6 fluid ounce
200ml		7 fluid ounce
250ml	1 cup	8 3/4 fluid ounce
310ml	1 1/4 cups	10 1/2 fluid ounce
375ml	1 1/2 cups	13 fluid ounce
430ml	1 3/4 cups	15 fluid ounce
475ml		16 fluid ounce
500ml	2 cups	17 fluid ounce
625ml	2 1/2 cups	21 1/2 fluid ounce
750ml	3 cups	26 fluid ounce
1L	4 cups	35 fluid ounce
1.25L	5 cups	44 fluid ounce
1.5L	6 cups	52 fluid ounce
2L	8 cups	70 fluid ounce
2.5L	10 cups	88 fluid ounce

Dry Weights

10g	1/4 ounce
15g	1/2 ounce
30g	1 ounce
60g	2 ounce
90g	3 ounce
125g	4 ounce (1/4 pound)
155g	5 ounce
185g	6 ounce
220g	7 ounce
250g	8 ounce (1/2 pound)
280g	9 ounce
315g	10 ounce
345g	11 ounce
375g	12 ounce (3/4 pound)
410g	13 ounce
440g	14 ounce
470g	15 ounce
500g (1/2 kg)	16 ounce (1 pound)
750g	24 ounce (1 1/2 pounds)
1kg	32 ounce (2 pounds)
1.5kg	48 ounce (3 pounds)
2kg	64 ounce (4 pounds)

Cup conversions for metric & imperial

Ingredient	1 cup		1/2 cup		1/3 cup		1/4 cup
Breadcrumbs, dry	90g	2 3/4oz	45g	1 1/2oz	30g	1oz	25g	3/4oz
Butter	250g	8oz	125g	4oz	80g	2 1/2oz	60g	2oz
Cheese, shredded/grated	80g	2 1/2oz	40g	1oz	35g	1oz	25g	3/4oz
Choc bits	190g	6oz	95g	3oz	70g	2 1/4oz	55g	1 3/4oz
Coconut, desiccated	85g	2 3/4oz	45g	1 1/2oz	35g	1oz	20g	1/2oz
Flour, plain/self-raising	150g	4 3/4oz	75g	2 1/2oz	50g	1 1/2oz	40g	1 1/2oz
Rice, uncooked (long-grain/basmati/jasmine)	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	50g	1 1/2oz
Sour cream	235g	7 1/2oz	125g	4oz	85g	2 1/2oz	65g	2oz
Sugar, brown – lightly packed	160g	5oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
Sugar, brown – firmly packed	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	55g	1 3/4oz
Sugar, caster	220g	7oz	115g	3 3/4oz	80g	2 1/2oz	60g	2oz
sugar, icing	150g	4 3/4oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
sugar, white	225g	7oz	110g	3 1/2oz	80g	2 1/2oz	60g	2oz
sultanas	170g	5 1/2oz	90g	3oz	65g	2oz	45g	1 1/2oz
yoghurt	260g	8 1/4oz	130g	4oz	90g	3oz	70g	2 1/4oz

Common Ingredients by Weight

Ingredient (cup)	Metric	Imperial
Plain flour	150g	5 1/2 oz
Self-raising flour	150g	5 1/2 oz
Cornflour	150g	5 1/2 oz
Caster sugar	220g	7 3/4 oz

Brown sugar firmly packed	"220g	7 3/4 oz
White sugar	220g	7 3/4 oz
Icing sugar	160g	5 1/2 oz

Sour cream	235g	8 1/4 oz
Grated cheddar cheese	125g	4 1/2 oz
Grated Parmesan cheese	88g	3 oz
Butter	240g	8 1/2 oz
Yoghurt	280g	10oz
Choc chips	190g	6oz

Rice (cooked)	165g	5 3/4 oz
Rice (uncooked)	200g	7 oz
Couscous (cooked)	200g	7 oz

Ingredient (cup)	Metric	Imperial
Polenta (uncooked)	170g	6 oz
Rolled oats (cooked)	90 g	3 1/4 oz
Fresh breadcrumbs	50 g	1 1/4 oz
Packet breadcrumbs	100g	3 1/2 oz
Cup lentils (uncooked)	200g	7 oz
Dried beans	160g	5 1/2 oz
Pearl barley	220g	7 3/4 oz

Desiccated coconut	90 g	3 1/4 oz
Almond or hazelnut	125g	"4 1/2 oz
Chopped almonds	150g	5 1/4 oz
Chopped walnuts	120g	4 1/4 oz
Sultanas	160g	5 1/2 oz
Fresh herbs	40 g	1 1/2 oz

*Cup weight can change depending on type of herb and whether leaves are whole or chopped.

Length

Millimetres	Inches	(Approx)
3 mm	1/8	inch
6 mm	1/4	inch
8 mm	5/16	inch
10 mm	3/8	inch
13 mm	1/2	inch
15 mm	5/8	inch
19 mm	3/4	inch
22 mm	7/8	inch
30 mm	1	inch
50 mm	2	inches
100 mm	4	inches
250 mm	10	inches
500 mm	19 1/2	inches

Reviews

Error???? 90 minutes to chill pastry pre the over

Question is there an error in the instructions. I normally chill pastry for 20 -30 minutes. Is it really necessary to chill this pastry for 30 minutes? This in a time poor world. Please reply. thank you

mazza

September 4, 2020 - 6:07 pm

Reviews

Error???? 90 minutes to chill pastry pre the over

Submitted by mazza on Fri, 09/04/2020 - 18:07

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