Egg and Bacon Pie

Egg and Bacon Pie

100%

Servings

6

Prep

10 min

Cook

20 min
Our Reader Score
[Total: 1 Average: 5]

 

I have been making egg and bacon pies for over 30 years. The amazing thing about this recipe it is mega easy and you can eat it hot, warm or cold. It is perfect for the kids lunch boxes too. (In my case my hubbies lunch box). For dinner eat it hot with a nice crisp fresh salad.

I don’t pre cook the bacon, I am too lazy and it has never made any difference. Don’t get too stressed about how it looks this is meant to be a little bit rustic.

Ingredients

Puff Pastry 2 sheets
Shortcrust Pastry 2 sheets
Eggs 8 Large
Milk or Cream 1 Tbsp
Rind free Eye Bacon 200g
Onion Powder 1 heaped tsp
Parsly 1 heaped tbsp

Method:


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  • Grease a 28cm x 18cm dish or a large pie dish
  • Heat oven to 200°C
  • Lightly beat the eggs with about 1tbsp milk or cream
  • Add the onion powder and parsley and mix well to combine
  • Roughly chop the bacon
  • Line the base of your dish with shortcrust pastry, overlap and seal joins
  • On a board overlap and join the puff pastry ready to top your pie
  • Sprinkle the bacon over base
  • Gently pour egg mixture over bacon
  • Quickly top with your puff pastry
  • Roll up and seal edges to your pastry base
  • Lightly brush top with milk
  • Pop into the oven for 20-30 minutes or until nice an brown and puffed up
  • Eat hot, cool or cold

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