Best-ever Bacon and Egg Pie


Best-ever Bacon and Egg Pie
Servings: 6


400g packet puff pastry
50g tasty cheese
6 slices farmhouse-style bacon
10 eggs
4-5 tablespoons very finely chopped fresh parsley and basil
salt and freshly ground black pepper
2 large firm but ripe tomatoes, thinly sliced

Recipe by: Lauraine Jacobs
Publication: The Confident Cook (Jan 2006)
Recipe ID: 100308


I grew up in a family where bacon and egg pie was synonymous with outdoor eating. On really hot summer evenings we’d often go to Judges Bay in Parnell after Dad finished work, have a swim and enjoy a picnic dinner on that tiny strip of sand. My mother always made a wonderful pie that had a ‘lumpy’ top where the pastry had settled around the whole yolks. I have developed her pie to include cheese, tomatoes and loads of fresh herbs so that now it bursts with savoury aromas and taste. The perfect drink to serve with this is a frosty glass of lager.



Place a baking tray in the oven and preheat the oven to 210°C. The baking tray will heat up and the pie can be placed directly on this, which helps to cook the pastry base.

Divide the pastry into two, with one piece slightly larger than the other. Roll out the larger and ease it into a 24cm fluted pie tin with a removable base.

Grate the cheese finely and scatter over the base. Discard the rind from the bacon  and cut the slices into small strips. Place these pieces in an even layer over the cheese. Take nine of the eggs and break them one at a time, taking care not to break the yolks, directly on top of the bacon. Scatter the herbs evenly over the eggs. Apply salt and pepper liberally, and finish by placing thin slices of tomato on the top.  Roll the remaining pastry out into a circle and place this on top of the pie top form a crust. Break the remaining egg into a cup and beat with a fork. Use a little of the beaten egg to seal the pastry by brushing the underside of the top pastry and gently pressing the top to the sides. Decorate if you are feeling artistic, with the scraps of the left-over trimmed pastry. Use any remaining egg to make a glaze by even brushing the top of the pie.

Place the pie into the oven on the preheated baking tray and cook for 45 to 50 minutes until the pastry is golden and crisp. Remove the pie when cooked and allow to stand for at least 20 minutes. Serve warm or cold.

Serves 6 to 8.



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