I know it’s your version but I’m a Kiwi and I’ve been making bacon and egg pies for 60yrs, I have never cooked the onions or the bacon , I put everything into my pie crust raw, by the time the pie is cooked so are the onions and bacon, I also put chopped mushrooms, tomatoes, capsicums, then slightly beaten eggs with little milk and some pepper, I don’t put salt in just in case bacon a little salty.
Your recipe sounds amazing with the additional ingredients. I also do it your way and put the ingredients in raw. I would like to try it Rik’s way the browning would make a beautiful flavour but I think laziness will likely win. 😂
The ones we had were from Savages Cake Kitchen in Whanganui. Im pretty sure the boiled the eggs and quartered them for their pies. I think they also used chunky(cooking?) bacon.
I agree with streaky bacon, it’s all I use. Fat is flavour. I always save my leftover bacon fat too. Thanks for this recipe Rick, will be making this pie this week. It’s a nice treat for lunch at work.🙏
Great looking pie Rik. Great served warm but I prefer it cold the next day. A nice addition to this is to slice up a tomato and get that in there too. Great video as always.
I made this for Sunday lunch with puff pastry Cooking inions garlic and bacon does add alot of flvour and use spring onion for abit of greenery as i didnt have parsley. Result was delicious bacon flavour through the pie with lively eggs filling it in. This is my go to BnE pie Give this a go you wont ve sorry and bought puff pastry is just as good
I made it just the way you did it and I am a convert. Cooking the bacon and onions first is a game changer (only my opinion for the stalwarts) and the second one I made, I made my own hot water pastry with lard and butter because I like it better and still used the puff on top. Love it.
Just come across this video. Better late than never. Very nice bacon, egg pie. Real comfort food. Make mine with short crust and add diced mushroom and onions, either tomatoes or baked beans . Got say scrumpious. Making one this weekend, but always enjoy these videos of other variations whatever dishes being produced. Well done Sir.
What's New Zealand got to do with it? My family have been making this in England for generations, and we had it for school dinners in the 1960s and 70s. Surely, its an English classic.
read away - The bacon and egg pie, a classic dish in New Zealand cuisine, has a history that intertwines with the country's British heritage. This pie, which is essentially a savory pastry filled with bacon, eggs, and often onions and cheese, reflects the British influence on New Zealand's culinary traditions. 1. British Influence: The origins of the bacon and egg pie can be traced back to the British meat pie, a staple in British cuisine. When British settlers arrived in New Zealand in the 19th century, they brought with them their culinary traditions, including the meat pie. 2. Adaptation and Evolution: Over time, the traditional British meat pie was adapted to local tastes and ingredients in New Zealand. The bacon and egg pie emerged as a distinct variant, prized for its simplicity and the availability of ingredients. Bacon, a common meat in New Zealand, became a staple ingredient, paired with eggs to create a hearty and filling pie. 3. Popularity and Variations: The bacon and egg pie gained popularity across New Zealand, becoming a common feature at local gatherings, picnics, and family meals. Variations of the pie began to appear, with some recipes including peas, tomato, mushrooms, or cheese, allowing for personalisation according to individual tastes. 4. Cultural Significance: In New Zealand, the bacon and egg pie is more than just a dish; it's a part of the country's culinary identity. It represents a fusion of British culinary heritage with New Zealand's local produce and flavours. The pie is often associated with casual, home-cooked meals and is a beloved comfort food for many New Zealanders. 5. Modern Interpretations: In recent years, the bacon and egg pie has seen modern interpretations by chefs and home cooks alike. Gourmet versions with artisanal ingredients, unique seasoning blends, and creative pastry designs have elevated the pie from a simple, rustic dish to a more sophisticated culinary creation. In summary, the bacon and egg pie is a quintessential New Zealand dish with roots in British culinary traditions, evolving over time to become a beloved part of New Zealand's food culture. Its simplicity, versatility, and comforting nature have cemented its status as a national favourite. Best, Rik
My great-aunt was making this in the UK in the 1930s. It hardly needs a genius to come up with the idea of putting egg and bacon in a pie. The kiwi's are not claiming they invented it. It's just something that is very common and traditional there, whereas in the UK it's not recognized as special. Likely it was invented by the first people to have chickens, pigs and flour - who were probably not from the UK or NZ.
This one of those dishes that is more method than recipe. My mother, originally from Lancashire, made it with bacon and beaten eggs. Arriving in NZ she was puzzled by the local habit of making it with whole eggs. A friend used ham rather than bacon. Vegetables vary, onions, peas, tomatoes sliced. Seasonings vary, pepper and a little salt to more exotic versions. Curry, smoked paprika, fresh herbs. I do the bacon first then use some of the rendered fat to cook the onions. I doubt there is 'wrong' way to make a bacon & egg pie.
What a grand pie. Thanks mate, from an Aussie. This’ll be my next meal when my daughter and grandson visit. Strange thing though, your accent, not Kiwi. All good mate, my folk are Scots.👍😁😂
Yes, as a Kiwi myself, this is almost how I make mine. I grill the bacon in strips. I put a layer of eggs, with a light sprinkle of grated chees, then lay the bacon strips over them, then another layer of eggs. I slice the onions rather than chop them. This makes a less dense pie. I only prick the egg yolks without whisking them, as I like the chunks of yolk. Not too much cheese or onion, it is a bacon and egg pie after all, not a quiche. Be careful not to over cook it and dry it out, unless I got lucky and my pie tray is just the right depth that the pastry and fillings finish at the same time? Cheers
It’s also an Aussie classic, but mine has a more even distribution of eggs and bacon, yours seems to have a single layer of eggs on top of the bacon. I also like to add chopped spring onions through mine, which goes really well with it.
I made Bacon and egg pie the other night, used your recipe for pastry, but used vinegar didn't have apple cider vinegar! I didn't cook anythink beforehand, but it is a bit bland especially without onion! I have always put onion in Quiches, but reading my Australian Golden Wattle cookbook ( had this book since home economics) they just had it plain! Next time will make it more quiche like i think! Not sure why they call it a Kiwi classic when it has been made in Australia many moons ago!
Think the North East of England wants a word with you.... one of my Nana's staples on her baking day.... and she learnt it from her Mam . Nothing better than a big slice coming in from school on a Winters day.
I'm a kiwi living in the US. I would cook the bacon first because US bacon has like 20 times more fat than nz bacon. Unlike NZ has many types of bacon. US makes all their bacon the same usually.
The only issue I have (and I mean the only, because it looks eggcellent) is that the pastry on the base looked a little undercooked at the end. Maybe put the base in the oven for 10 minutes before adding filling? Nice video, cheers.
Hi Rik Thanks for your encouragement Made this and it was awesome Made it with mixed veges but came out a bit watery, however, if you microwave it, it soon dries up and becomes solid. This is a great recipe with cooking onions and bacon first as it gives it more flavour, I even used garlic Good luck if you give it a go
Looks good. But I would have added some garlic, bell peppers, and mushrooms and made it creamier. Looks a little dry. But will try it. Not sure what's Kiwi about it
Bacon was over cooked for me. White pepper adds more flavour than black pepper and you don’t need that salt. Otherwise a nice version of that English (Kiwi my eye) classic.
@@BackyardChef Bacon and egg pie originated in Cornwall in the Middle Ages so hardly a Kiwi classic. Nevertheless, keep giving us these cracking videos.
I love it when someone comments after reading the recipe - WRONGLY!!!!!!! I used 11 Go away and read it again then disappear to another channel and moan
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I know it’s your version but I’m a Kiwi and I’ve been making bacon and egg pies for 60yrs, I have never cooked the onions or the bacon , I put everything into my pie crust raw, by the time the pie is cooked so are the onions and bacon, I also put chopped mushrooms, tomatoes, capsicums, then slightly beaten eggs with little milk and some pepper, I don’t put salt in just in case bacon a little salty.
Sounds Fantastic - Would love to try your pie. Best, Rik
Your recipe sounds amazing with the additional ingredients. I also do it your way and put the ingredients in raw. I would like to try it Rik’s way the browning would make a beautiful flavour but I think laziness will likely win. 😂
The ones we had were from Savages Cake Kitchen in Whanganui. Im pretty sure the boiled the eggs and quartered them for their pies. I think they also used chunky(cooking?) bacon.
To be the real kiwi classic it is bacon, egg, salt and pepper, nothing else.
I agree with streaky bacon, it’s all I use. Fat is flavour. I always save my leftover bacon fat too. Thanks for this recipe Rick, will be making this pie this week. It’s a nice treat for lunch at work.🙏
Thank you. Best, Rik
My mum was making bacon and egg and cheese pie (or flan) when I was a kid and long before anyone had heard of ‘quiche Lorraine’.
Thank you. Best, Rik
Im gonna try this by frying onions garlic and bacon to give better flavour. I love the eggs on the bottom and on the top
Thank you. Best, Rik
I did this this morning turned out great 👍
Growing up this was my dad’s go to for our frequent road trips - I appreciate having a recipe for it.
That is awesome!. Thank you. Best, Rik
Looks so tasty Rick,wish I was there to share it with you ,a brilliant recipe from my childhood,you have made my mouth water!❤😊
This is a new one for me. Nice brunch offering or when you have a small group to feed.
Thank you. Best, Rik
Another classic, thanks - great for a picnic. Roll on summer 😎
Enjoy! Thank you. Best, Rik
Just tried this amazing recipe, was delicious. Thanks for this informative video 👍
Glad you liked it. Thank you. Best, Rik
Great looking pie Rik. Great served warm but I prefer it cold the next day. A nice addition to this is to slice up a tomato and get that in there too. Great video as always.
Agreed! Thank you. Best, Rik
That is one good looking pie, love watching.❤😊
Thank you. Best, Rik
Loved these pies growing up in NZ. The bakery me did single serving pies. With withe pastry top or cheese top.
Lovely! Thank you. Best, Rik
Looks delicious, I'm definitely going to try your way, Thanks for that. Cheer's, kiwi
Thanks Kerz. Best, Rik
I made this for Sunday lunch with puff pastry
Cooking inions garlic and bacon does add alot of flvour and use spring onion for abit of greenery as i didnt have parsley. Result was delicious bacon flavour through the pie with lively eggs filling it in.
This is my go to BnE pie
Give this a go you wont ve sorry and bought puff pastry is just as good
Sounds great! Thank you. Best, Rik
That looks exactly like how my mother made it, and tomorrow I'm going to see if it tastes the same. Thanks for sharing 👍
Thank you. Best, Rik
I made it just the way you did it and I am a convert. Cooking the bacon and onions first is a game changer (only my opinion for the stalwarts) and the second one I made, I made my own hot water pastry with lard and butter because I like it better and still used the puff on top. Love it.
Thank you. Best, Rik
This is my dinner tonight; thanks for this Chef.
you are welcome Bryan - let me know how you get on! best, Rik
@@BackyardChef Its in the oven now Rik, fingers crossed 👍
Gorgeous, had mine with beans and toast like a breakfast... I think I made too big a pie 😂
@@moorwalks Its great cold mate
Yummy looking pie.
Cheers Dennis. Best, Rik
My mum used to make this minus the herbs when I was a kid I'm 64 now 😅 and I'm British
Thank you. Best, Rik
Just come across this video. Better late than never. Very nice bacon, egg pie. Real comfort food. Make mine with short crust and add diced mushroom and onions, either tomatoes or baked beans . Got say scrumpious. Making one this weekend, but always enjoy these videos of other variations whatever dishes being produced. Well done Sir.
Thank you. Best, Rik
There's a kiwi guy who does his take on it which is just a hoot listening to Kiwi accent. Cooking for students,I think.
@@bb21again.67 I have no idea thanks for sharing. Best Rik
What's New Zealand got to do with it? My family have been making this in England for generations, and we had it for school dinners in the 1960s and 70s. Surely, its an English classic.
read away -
The bacon and egg pie, a classic dish in New Zealand cuisine, has a history that intertwines with the country's British heritage. This pie, which is essentially a savory pastry filled with bacon, eggs, and often onions and cheese, reflects the British influence on New Zealand's culinary traditions.
1. British Influence: The origins of the bacon and egg pie can be traced back to the British meat pie, a staple in British cuisine. When British settlers arrived in New Zealand in the 19th century, they brought with them their culinary traditions, including the meat pie.
2. Adaptation and Evolution: Over time, the traditional British meat pie was adapted to local tastes and ingredients in New Zealand. The bacon and egg pie emerged as a distinct variant, prized for its simplicity and the availability of ingredients. Bacon, a common meat in New Zealand, became a staple ingredient, paired with eggs to create a hearty and filling pie.
3. Popularity and Variations: The bacon and egg pie gained popularity across New Zealand, becoming a common feature at local gatherings, picnics, and family meals. Variations of the pie began to appear, with some recipes including peas, tomato, mushrooms, or cheese, allowing for personalisation according to individual tastes.
4. Cultural Significance: In New Zealand, the bacon and egg pie is more than just a dish; it's a part of the country's culinary identity. It represents a fusion of British culinary heritage with New Zealand's local produce and flavours. The pie is often associated with casual, home-cooked meals and is a beloved comfort food for many New Zealanders.
5. Modern Interpretations: In recent years, the bacon and egg pie has seen modern interpretations by chefs and home cooks alike. Gourmet versions with artisanal ingredients, unique seasoning blends, and creative pastry designs have elevated the pie from a simple, rustic dish to a more sophisticated culinary creation.
In summary, the bacon and egg pie is a quintessential New Zealand dish with roots in British culinary traditions, evolving over time to become a beloved part of New Zealand's food culture. Its simplicity, versatility, and comforting nature have cemented its status as a national favourite.
Best, Rik
Maybe, but do you use kiwi eggs? Or moa eggs?
@@BackyardChefthis also applies to au ❤
My great-aunt was making this in the UK in the 1930s. It hardly needs a genius to come up with the idea of putting egg and bacon in a pie. The kiwi's are not claiming they invented it. It's just something that is very common and traditional there, whereas in the UK it's not recognized as special. Likely it was invented by the first people to have chickens, pigs and flour - who were probably not from the UK or NZ.
I made this it was yummy thank you
Thank you for your comment. Best, Rik
Just discovered this, looks wonderful.
Can this be frozen once cooked ?
Best wishes
Rhona
Yes indeed! Thank you. Best, Rik
Another good one Rik 👍 I'll have a slice with homemade chips and beans bread and butter and don't forget my cup of Yorkshire tea please 😂
️️Thank you. Best, Rik
great job
From a Kiwi
Thank you. Best, Rik
This one of those dishes that is more method than recipe. My mother, originally from Lancashire, made it with bacon and beaten eggs. Arriving in NZ she was puzzled by the local habit of making it with whole eggs. A friend used ham rather than bacon. Vegetables vary, onions, peas, tomatoes sliced. Seasonings vary, pepper and a little salt to more exotic versions. Curry, smoked paprika, fresh herbs. I do the bacon first then use some of the rendered fat to cook the onions. I doubt there is 'wrong' way to make a bacon & egg pie.
I agree! Thank you. Best, Rik
Never heard of this Kiwi pie. Looks great and I think I would have added the onions too. And maybe a red bell pepper too.
Its one of those pies that you can have any variation - hope all well over in your part of the world Eric. Best, Rik
@@BackyardChef fixing up the house, selling it and retiring to Thailand!
@@EricAlainDufresne Big Decision Eric - I wish you all the very best as always.
What a grand pie. Thanks mate, from an Aussie. This’ll be my next meal when my daughter and grandson visit. Strange thing though, your accent, not Kiwi. All good mate, my folk are Scots.👍😁😂
I'm from Yorkshire but been a few places over the years. Last time in OZ 1995 - wow time flies. Best, Rik
Looks very good
Thank you. Best, Rik
Looks delicious! Mushrooms might be a nice touch ;-)
Check out the Beef Steak and Mushroom its scheduled and will be live in 4 days. Best, Rik
Yes, as a Kiwi myself, this is almost how I make mine.
I grill the bacon in strips.
I put a layer of eggs, with a light sprinkle of grated chees, then lay the bacon strips over them, then another layer of eggs. I slice the onions rather than chop them.
This makes a less dense pie.
I only prick the egg yolks without whisking them, as I like the chunks of yolk.
Not too much cheese or onion, it is a bacon and egg pie after all, not a quiche.
Be careful not to over cook it and dry it out, unless I got lucky and my pie tray is just the right depth that the pastry and fillings finish at the same time?
Cheers
Thank you. Best, Rik
Scrumptious. I could live on bacon and eggs and aubergine and cheese lol
Me too! Thank you. Best, Rik
Yes, I would definitely fry the bacon first. I’d also add some seasoning like Cajun maybe? But it’s a very nice pie.
It’s also an Aussie classic, but mine has a more even distribution of eggs and bacon, yours seems to have a single layer of eggs on top of the bacon. I also like to add chopped spring onions through mine, which goes really well with it.
Sounds amazing! Thank you. Best, Rik
I made Bacon and egg pie the other night, used your recipe for pastry, but used vinegar didn't have apple cider vinegar!
I didn't cook anythink beforehand, but it is a bit bland especially without onion! I have always put onion in Quiches, but reading my Australian Golden Wattle cookbook ( had this book since home economics) they just had it plain! Next time will make it more quiche like i think!
Not sure why they call it a Kiwi classic when it has been made in Australia many moons ago!
Thank you. Best, Rik
Think the North East of England wants a word with you.... one of my Nana's staples on her baking day.... and she learnt it from her Mam . Nothing better than a big slice coming in from school on a Winters day.
My father made a nice egg and bacon pie
Now thats a proper pie 👍
Thank you. Best, Rik
Well it reminds me of time I lived in England. It looks marvelous
I fancy that with some hot water crust pastry!
Thank you. Best, Rik
If you use frozen mixed veges it nice but pie could end up just abot watery, so heat it in the microwave for 5 mins and pie will harden up with sliced
Thank you. Best, Rik
I'm a kiwi living in the US. I would cook the bacon first because US bacon has like 20 times more fat than nz bacon. Unlike NZ has many types of bacon. US makes all their bacon the same usually.
Yes, unfortunately ingredients around the world are not the same and we have to adapt. Can be challenging sometimes. Best, Rik
👍🥰
The only issue I have (and I mean the only, because it looks eggcellent) is that the pastry on the base looked a little undercooked at the end. Maybe put the base in the oven for 10 minutes before adding filling? Nice video, cheers.
Thank you. Best, Rik
Yum. I could eat that whole thing, it looks so delicious. Thank you.
Thank you. Best, Rik
Is it egg & bacon, or bacon & eggs? It can't be both surely. But it does look good whichever way you say it.
Thank you. Best, Rik
Bacon and egg here in New Zealand.
Some mushies would have been a great addition plus as a kiwi it must have peas in it .😊
Oh Yes! I could do that right now. Thank you. Best, Rik
I like the peas idea.
I dont have parsley so using spring onion greenery
Thank you. Best, Rik
Hi Rik
Thanks for your encouragement
Made this and it was awesome
Made it with mixed veges but came out a bit watery, however, if you microwave it, it soon dries up and becomes solid. This is a great recipe with cooking onions and bacon first as it gives it more flavour, I even used garlic
Good luck if you give it a go
I add crushed pineapple and frozen peas just for good taste
Thank you. Best, Rik
Looks good. But I would have added some garlic, bell peppers, and mushrooms and made it creamier. Looks a little dry. But will try it. Not sure what's Kiwi about it
We use kiwi eggs, not hen's eggs.
Isn’t this just a rustic quiche? Looks good either way.
Its definitely rustic the way I make things. Best, Rik
Surely Its Keith Chegwin !!
So boring, YAWN!
Shoulda put some tomatoes in there to keep it moist.
Great addition. Best, Rik
where is the cream chef?
Some do - best, Rik
I don’t think its a 'kiwi' classic 😂. It's been around forever!
So its a classic then! 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
Always thought it was a classic English dish.
Bacon was over cooked for me. White pepper adds more flavour than black pepper and you don’t need that salt. Otherwise a nice version of that English (Kiwi my eye) classic.
Glad you are watching to learn how to make MY version of the Kiwi pie. Best, Rik
@@BackyardChef Bacon and egg pie originated in Cornwall in the Middle Ages so hardly a Kiwi classic. Nevertheless, keep giving us these cracking videos.
@@johnkitchen4699 But did those Cornwallers use kiwi eggs? Or kereru eggs? I bet they just used boring old Cornwall hen's eggs.
I thought they were called quiche lorraine german/french
No Lorraine here - Best, Rik
You need a decent knife mate... or get it sharpened by a professional.
Nah! Thank you. Best, Rik
He used 12eggs in that pie the recipe said 6
I love it when someone comments after reading the recipe - WRONGLY!!!!!!! I used 11 Go away and read it again then disappear to another channel and moan
Heavy breathing
Unfit fat old. Best, Rik