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Bacon and Egg Pie
3 sheets (450g) ready-rolled savoury shortcrust pastry 250g streaky bacon, cut into 2cm pieces 2 medium potatoes, peeled, cooked and thinly sliced 3 tbsp soft herbs such as parsley, basil, chives or spring onion tops, chopped 14 eggs ¾ cup milk 1 tsp salt ground black pepper
© Annabel Langbein Media
Preheat oven to 200°C. Place a flat baking tray in the oven to heat – the pie will sit on this and the heat will help it to crisp.
Cut a piece of baking paper to fit a 40 x 30cm baking dish or roasting pan. It should cover the base and reach about 3-4cm up the sides. Remove the baking paper from the baking dish or roasting pan and lay it flat on your bench. Dust it with a little flour and lay 2 pastry sheets on top. Join the pastry sheets by pressing them together firmly with a small overlap. Roll out the pastry to cover the paper. Lift the paper with the pastry and lay it into the baking dish or roasting pan (it will reach 3-4cm up the sides).
Sprinkle the bacon over the pastry. Top with the sliced potato and sprinkle with the herbs. Break 8 whole eggs over the top.
In a mixing bowl, lightly whisk the remaining 6 eggs with the milk, salt and pepper. Pour this evenly over the whole eggs.
Roll out the remaining sheet of pastry very thinly and cut it into narrow strips. Arrange the strips in a lattice pattern on top of the pie, trimming off any excess.
Place the prepared pie on top of the heated baking tray and bake for 12-15 minutes until the pastry is starting to puff and turn golden. Reduce the heat to 180˚C and bake until the pastry is golden and cooked through on the base – about a further 35-40 minutes.
Serve warm or at room temperature with a salad and pickles or chutney. It will keep in a covered container in the fridge for 2-3 days.
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