Bacon and Egg Pie New Zealand-Style
Short Crust Pastry:
Heat oil in a skillet over medium heat. Add onion; cook and stir until just translucent, about 1 minute. Stir in frozen peas and carrots; cook and stir until heated through, about 2 minutes. Stir in 1/4 teaspoon salt. Remove from heat.Advertisement
Preheat oven to 320 degrees F (160 degrees C).
Sift 1 1/3 cups plus 2 tablespoons flour and salt into a large bowl. Rub in butter and lard using your fingers until the mixture resembles coarse crumbs.
Mix in cold water and egg yolk using a knife to cut and stir until pastry dough comes together. Turn onto a floured surface and roll out into two 7 to 9-inch circles.
Line a pie plate with 1 pastry dough circle. Break open 4 eggs and pour carefully into the pie pan without breaking yolks. Season with salt and pepper.
Lay 3 bacon strips over the eggs; add a layer of cooked peas and carrots. Lay the remaining 3 bacon strips over the peas and carrots. Break open the remaining 4 eggs and pour carefully on top of the bacon; break some of the yolks for a marbling effect without scrambling. Season with salt and pepper.
Top the pie with the remaining pastry dough circle; fix securely by pressing the tines of a fork all around the edge. Brush milk over the surface of the pie.
Bake in the preheated oven until a skewer inserted in the center of the pie comes out clean, about 1 hour.
When seasoning, keep in mind that bacon is already salty.
You may use a frozen puff pastry rather than making the short crust pastry.
You can make the pastry dough in a food processor: Place the flour, salt, butter, and lard into the processor and mix until crumbly. Add the water and egg yolk and process in short bursts until the mixture comes out together. Turn dough onto a floured surface and roll out.
Use any mixture of cooked vegetables you have on hand such as potatoes, sweet potatoes, yams, or diced pumpkin.