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Bacon and Egg Pie

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course, Smoko
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.