Bacon and Egg Pie
Servings: 1 pie (8-12 pieces)
Ingredients
- 500 grams homemade flaky pastry (store bought is perfectly fine too)
- 12 eggs
- 6-10 rashers bacon, chopped
- egg wash or a little milk (optional)
Optional additions
- leftover new potatoes, chopped
- chopped onions, softened in a buttery hot pan
- peas
- dollops of tomato relish
Instructions
- Preheat the oven to 180℃ (350℉) fan-bake. Set aside a 32 cm x 25 cm (12¾ in x 10 in) pie dish.
- Use a knife to mark thirds in the pastry block. Roll out two-thirds of the pastry and use it to line your pie dish, making sure the pastry goes up the edges. Trim any excess away.
- Roll out the final one-third, prick with a fork a few times, and place to the side to top the pie with later.
- Break the eggs into your dish and use a clean hand to break up the yolks. ( I use my hand so that I don't accidently pierce the pastry with a fork.) Alternatively, if you prefer your yolks whole, leave them alone.
- Add the chopped bacon and any other fillings you desire.
- Place the pastry lid on top and fold down the edges. Use a fork to press down on the edges and seal the pie.
- Brush with egg wash or a little milk if you want a golden top. Bake for 35 minutes.