BY BEV MOORE


Easy Cooking with MOORE


T e smell of bacon frying seems to be synonymous with


camping in the great outdoors. T e Bacon & Egg Pie, made with Puff Pastry, is standard fare in NZ either served warm or eaten cold. T is pastry is diffi cult to make, so I buy it from the freezer section. T e potato dish is a variation of a Dutch dish called “Stamppot”.


It can be served as a side dish, usually served with sausages, or stands alone as a hearty main course. My Grandmother used to grind a bit of nutmeg over it before serving.


Bacon & Egg Pie


Line small pan* with pastry (2/3 for bottom, 1/3 for top) using half of a 397 gram package (approx 14 oz) of frozen puff pastry (or make your own).


1st 2nd


3rd 4th


layer – bacon**


layer – 4 eggs (I draw a knife through yolks just to disperse them a bit)


layer – chopped parsley & basil layer – tomato slices


Top with pastry lid, crimp edges, brush with milk. Bake at 415° for 40 – 50 minutes. Let stand for 20 minutes before serving.


* Place a baking tray in the oven while preheating the oven to 415 degrees. Placing the pie on this heated tray helps cook the pasty and bacon.


**Bacon in NZ is somewhat leaner than Canadian so either use back bacon or precook the side bacon to get rid of some of the fat, or you can use ham.


Dutch Potato Dish (Stamppot)


2 potatoes, boiled and mashed Butter & milk for mashing Salt & pepper 6 slices bacon 1 small onion 1 or 2 tsp. white vinegar 2 hard boiled eggs (cooled)


Brown bacon, drain on paper towels. Dice up before cooking, or crumble cooked bacon. Chop onion and sauté in the pan with bacon drippings. Boil potatoes until soft, then mash with butter and milk, add vinegar to taste. Set aside. Peel and dice eggs into quarters.


Stir bacon, onions and boiled eggs into mashed potatoes. RVT 149 • SEPTEMBER/OCTOBER 2012 31 RVT 149 enlarged.indd 31 8/22/12 9:08:13 AM


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