Recipes > Breakfast Pies > Egg and Bacon Pie

Egg and Bacon Pie

Recipe Steps

EOI Flex Pie Puff Pastry 1/2 Paste for pastry top

Group 1
  • g/ml:
    2000
    1100
    30
  • Ingredients:
    Bakers flour
    Water
    Salt
  • Method:
    To create the pie filling, whisk Group 1 ingredients together in a bowl.
Group 2
  • g/ml:
    850
  • Ingredients:
    EOI Flex
  • Method:
    Add EOI Flex and mix as desired. (best results will be gained by not over mixing the dough)
  • 3980
  • Total Weight
  • This quantity is suitable for a 20 litre bowl.

Make up Procedure

Half paste requires four half turns (2 half-turns – rest – 2 half turns). Three quarter requires five half turns (3 half turns – rest – 2 half turns). Allow 15 minutes rest before rolling and cutting

Pie filling

Group 1
  • g/ml:
    1440
    400
    4
    4
    2
    40
  • Ingredients:
    Eggs
    Milk
    Salt
    Pepper
    Nutmeg
    Fresh parsley
  • Method:
    To create the pie filling mixture, whisk Group 2 ingredients together in a bowl.
Group 2
  • g/ml:
    360
    12 only
  • Ingredients:
    Diced Bacon
    Egg
  • Method:
    Pour 70 ml of the base filling mixture into the pie shell. Sprinkle 30g of bacon into each pie, then crack 1 egg into the centre of the pie, being careful not to break the yolk. Cover with pastry top and wash with milk.

Pastry for pie bottom

Group 1
  • Ingredients:
    EOI Vantage or Trio
  • Method:
    Using as pie bottom and pie top in the normal manner.

Additional Information:

Baking
180°C for 10 mins then reduce heat to 160°C for a further 15 mins.

Yield
12 pies

Recipe Uses:

Flex Ready Bits Medium 15kg

Premium medium grade all vegetable shortening ready bits for use in all puff pastry lines. This product is virtually Trans Free and is suitable for vegetarian and vegan use.

Flex Ready Bits Hard 15kg

Premium hard grade all vegetable shortening ready bits for use in all puff pastry lines. This product is virtually Trans Free and is suitable for vegetarian and vegan use.



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