Are you strictly bacon and eggs only? Pastry top and bottom? Any peas? A hint of cheese maybe? Share your secrets – and you could WIN…
No matter how you prefer yours, it’s officially New Zealand’s favourite pie! With endless variations on this kiwi classic, bacon and egg pie lovers around the country are also invited to share their recipe or tips to celebrate World Egg Day on Friday 14 October. (See below for details).
Tauranga based baker Patrick Lam from Gold Star Bakery in Tauranga took out this year’s 2016 Bakels Supreme Pie Award with his bacon and egg pie. Pat says the key to success is using good pastry and the right balance of bacon to egg. Pat also says you can’t beat a bacon and egg pie for breakfast. “Our bacon and egg pies fly out the door in the mornings, mostly by tradies and workers who are after a tasty and filling breakfast on the run, or something for smoko a bit later in the morning. I don’t think they last that long though!” he says.
Since making an appearance in the first deluxe edition of the Edmonds Cookery Book in 1955, the bacon and egg pie recipe has consistently featured the core ingredients – flaky pastry, bacon, eggs, onion, salt and pepper. In 1993, the Edmonds recipe changed to include mixed vegetables and chutney, and now in the newly released 2017 version of the cookbook those additions are considered optional variations.
Many kiwis have a firm view on how a bacon and egg pie should be cooked and will not be persuaded otherwise. Today contemporary versions of the pie reflect the diversity in the way New Zealanders like to eat. Mini pies made in muffin tins without pastry are meal staples for the low-carb brigade; huge pies made in roasting dishes find favour with flatties and many add in whatever leftovers the fridge offers. For a free Bacon and Egg Pie e-recipe book click this link . Food historian Helen Leach says the bacon and egg pie has been a popular pie for picnics in New Zealand for more than a century. “The first published recipe for bacon and egg pie I could find in my collection of New Zealand cookbooks featured in a fundraising cook book – the 1928 version of The Wanganui Cookery Book. Apart from the use of short pastry, the ingredients and method of assembly were almost the same as the first Edmonds’ version – except they added grated onion.”
The bacon and egg pie recipe has a much longer history beyond New Zealand. Leach has found an Egg and Bacon Pie recipe in an English cookbook first published the year that Captain Cook reached New Zealand – 1769. “This 18th century book was written by Elizabeth Raffald, and called The Experienced English Housekeeper”. Leach’s research suggests that while the title of the English recipe may have flipped en route to the Southern Hemisphere, the ingredients and method of cooking have changed little in the centuries since. The original Edmonds recipe is quite similar to Elizabeth’s recipe with the addition of diced onion, an enclosed pastry case and the absence of a pint of cream!”
In celebration of World Egg Day and the iconic Bacon and Egg Pie, share your personal touches, any rituals or your special pie recipes for the opportunity to WIN a ‘My Pie’ prize pack (including a year’s supply of eggs, a pie dish, tea towels and cooking utensils). Full competition details, entry form and a free bacon and egg pie e-recipe book to download is available on this link.
HOW TO ENTER: In a few words simply tell us why you love bacon and egg pies so much, or how you make your’s a little bit special – and you’re in the draw. ENTER HERE . Entries close 28 October 2016.