Hi Jason. Glad to hear it went OK and you enjoyed it! We can buy pastry in sheets here – usually in packs of five sheets. I think a sheet is the same as your roll. If you don’t roll them, you would need three sheets, but they can be rolled bigger for this pie, especially the bottom sheet. Then you only need two. I should have explained that better but I wasn’t sure how pastry is in other countries and most readers are overseas.

Thanks so much for the donation! I really appreciate it. 🙂

Hi Terry. That’s correct – the bacon isn’t cooked prior to putting it in the pie.

Cheers
Heather

Great for road trips too!

One of the main reasons I put lots of veges in pies is that I don’t like them very much and I’m not very good at eating them. Egg (and cheese) makes them palatable! Also, it means the whole meal is in one dish, though if I’m entertaining I’ll make a salad to go with the quiche or pie.

I had to look up Siracha! Never heard of it! I often like adding a bit of stuff like that to recipes, but I can’t imagine it in B & E pie myself. We often eat B & E pie with tomato sauce (ketchup).

Whisking the eggs is fine – it’s a good way to make sure the eggs are spread through the other stuff, and it makes a different flavour which many would prefer. I do it sometimes, and the main reason I said not to break them if possible is that that’s the traditional way to do it. You can get away with using less eggs if you want/need to if you whisk them too.

However, as Jenny Hanvier notes, this recipe was traditionally one that was developed on Kiwi farms. In the past all farms kept their own chickens (my grandparents and great-grandparents did, and my sister has them in their dairy farm). Thus there were always heaps of eggs available, and sometimes they had a lot to use up before they went off – sticking them in a pie was a good way to do that.

But that’s the way that my mother taught me… On reflection it may be more quiche than pie!