Egg and Bacon Pie (Canadian)

Although the bacon and egg combination is not unique to any country, its use in modern cooking is notable in New Zealand and Canada. Bacon and Egg Pie is a rustic specialty, here it is zipped up with a mixture of sriracha and cream. Made from whole eggs that hard-cook under a pastry crust lid, with fat chunks of bacon, it is closer in feeling to steak and kidney pie, that sturdy pub staple, than to quiche. It makes for terrific picnic fare.

Pastry:
2½ cups all-purpose flour, unbleached
¾ tsp. coarse kosher salt
2 sticks (8 oz) unsalted butter, chilled and cubed

Bacon and Egg Pie:
6 oz Canadian bacon, diced
2 green onions, white and greens parts, thinly sliced
9 large eggs
kosher salt, as needed
black pepper, freshly cracked
6 Tbsp. heavy cream
1½ Tbsp. Worcestershire or hot sauce
1½ Tbsp. ketchup

To Serve:
tomato relish

In the bowl of a food processor fitted with the blade attachment, pulse together flour and salt until combined. Add butter and pulse until pieces are the size of lima beans. Add ice water, 1 Tbsp. at a time, just until dough comes together (anywhere from 4-8 Tbsp.). There should still be flecks of butter left in the dough. Shape dough into two evenly sized discs and wrap with plastic wrap. Refrigerate at least one hour before baking. (Dough can be made up to 1 week ahead.)

On a lightly floured surface, roll out one disc to a 12" circle. (Leave the other disc in the fridge.) Transfer rolled dough to a 9" pie plate; trim and crimp edges. Chill for 30 minutes.

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Prick bottom of pie with a fork. Line with foil or parchment paper and fill with pie weights or dried beans.

Bake for 20 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5-7 minutes more.

Increase oven temperature to 400°F (204°C/184°C fan, Gas Mark 6).

Evenly scatter half of the bacon and half of the onions on the bottom of the pie. Carefully crack 8 eggs over mixture, distributing them evenly around pie with their yolks intact. Season eggs generously with salt and pepper. Whisk together 5 Tbsp. heavy cream with Worcestershire and ketchup. Use a tsp. to dollop it on top of the eggs and then sprinkle with remaining bacon and onions.

Lightly flour the counter. Roll out remaining disc of pie dough until 1/8" thick (it should be thinner than the previous dough round). Trim into 10" circle. Carefully place on top of the pie, pressing the edges into the side of the pie, if possible. There should be no overhang and the dough should fit almost perfectly. Use a fork to whisk together yolk from remaining egg and 1 Tbsp. heavy cream. Brush top of pie with egg wash and cut 4 shallow slits in the middle of the top crust (don't go deep, you don't want to puncture the eggs).

Bake for 25-30 minutes, or until pastry is golden brown. Let cool for at least 20 minutes before serving. Serve with tomato relish.

Makes 12 servings.