Classic Kiwi Bacon and Egg Pie

How to make Classic Kiwi Bacon and Egg Pie Recipe - Here I ha􀁞e taken an iconic home-baked pie that almost everyone has experienced at some point and gi􀁞en it a new look with the smoky, spicy orange paprika pastry. The black sesame seeds gi􀁞e e􀁠tra bite and colour so that it’s like an old car with a new paint job! Recipe From Dean Brettschneider

MAKES A 24CM ROUND DEEP PIE, SERVING 6–8 PEOPLE

PASTRY
1 quantity of Smoked Paprika and Black Sesame Seed Puff Pastry

FILLING
50g tasty cheese
10 slices farmhouse-style bacon
12–15 eggs
5 tbsp each very finely chopped
fresh parsley and basil
salt and freshly ground black pepper, to taste
2 large firm but ripe tomatoes, thinly sliced

Method:
Make Smoked Paprika and Black Sesame Seed Puff Pastry the day before and store wrapped in the refrigerator.

Place a baking tray on the lower shelf of the oven and preheat it to 210°C. The pie can be placed directly on the tray, which helps the pastry base to bake right the way through.

Divide the pastry in two, one piece slightly larger than the other. On a floured surface, roll out the larger piece and ease into a 24cm fluted deep pie dish or flan ring with a removable base.

Roll out the remaining pastry into a circle large enough to form the top, lightly flour and roll up in plastic wrap. Set aside in the refrigerator.

Finely grate the cheese and scatter over the pastry-lined base. Remove the rind from the bacon and cut into strips. Place half the strips in an even layer over the cheese. Take all but one of the eggs and break them one at a time, placing directly on top of the bacon. Try not to break the yolks.

Scatter the herbs evenly over the eggs. Sprinkle liberally with salt and pepper, and layer over slices of tomato and the remaining strips of bacon.

Place the chilled pastry on top to form a top crust.

Break the remaining egg into a cup and beat it with a fork. Use a little of the beaten egg to seal the top pastry to the base by brushing the underside of the top pastry and gently pressing the top to the sides. Brush the remaining beaten egg over the top to glaze the pie.

For best results, leave the prepared pie to rest for 1 hour before baking or, even better, overnight in the refrigerator.

Bake in a preheated 210°C oven for 45–50 minutes or until the pastry is crisp and golden-brown in colour. Allow to stand for at least 20 minutes before removing from the tin.