This is the ultimate NZ recipe and a dish I would “kill” for! Nothing brings back those memories of picnics more than this. It’s also the best bacon and egg pie you could ever eat, as the eggs are left whole and when you hit one of those rich canary-yellow yolks, it’s like winning the lottery, aside from the big chunks of bacon.
Serves 12, (or in my case, 1)
1/2 cup ketchup
1/4 cup Worcestershire sauce
2 9” by 11” sheets of frozen puff pastry, thawed and chilled
20 eggs
1 tbsp heavy cream
8 oz grated mature cheddar cheese
1lb sliced bacon, roughly chopped
Kosher salt and freshly ground black pepper
Heat the oven to 400 F
Whisk together the ketchup and Worcestershire sauce in a small bowl; set aside.
Using a rolling pin, roll one sheet of puff pastry on a floured work surface to form an 11” x 14” rectangle; transfer to a 9” x 12 1/2” baking pan and let the excess hang over the sides.
Separate 1 of the eggs and place the egg yolk in a small bowl; stir in the cream, and set egg wash aside.
Place the remaining egg white evenly on top of the pastry, crack the eggs and drop them on top of the pastry, spacing them evenly apart, and sprinkle evenly with bacon, drizzle the ketchup mixture evenly over the eggs and bacon and sprinkle over the cheddar cheese. Season with salt and pepper.
Fold the dough hanging over the edge of the pan, back over the ingredients and brush with some of the egg wash; roll the second pastry sheet into a 10” x 13” rectangle and place on top of the eggs and bacon, tucking the edges into the sides of the pan.
Cut 4 slits in the top of the pastry with a paring knife then brush completely with egg wash.
Bake until golden brown and the eggs and bacon are cooked through, about 1 hour; cut into squares and serve