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Bacon and Egg Pie
450g/15oz shortcrust or flaky puff pastry or 3 sheets shortcrust or puff pastry 250g/8oz streaky bacon, chopped 2 potatoes, peeled, cooked and thinly sliced 3 tbsp chopped soft herbs, such as parsley or basil leaves 14 eggs ¾ cup milk 1 tsp salt ground black pepper, to taste
© Annabel Langbein Media
Preheat oven to 200°C/400°F fanbake. Preheat a pizza stone or oven tray.
Cut a piece of baking paper to fit a 40cm x 30cm/16in x 12in oven dish or roasting dish (it should cover the base and reach about 4cm/1½in up the sides). Put paper on a bench, dust with a little flour and roll out two-thirds of the pastry to cover the paper, or jigsaw 2 pastry sheets to the same shape as the paper and press together firmly with a small overlap (you may need to roll them out slightly to fit). Lift the paper with the pastry and fit it into the oven dish or roasting dish.
Sprinkle bacon over pastry, top with potato and sprinkle with herbs. Break in 8 whole eggs. In a mixing bowl, lightly whisk the remaining 6 eggs with the milk, salt and pepper. Pour evenly over the whole eggs. Roll out remaining pastry thinly and cut into narrow strips. Arrange in a lattice on the pie. Brush with a little of the egg mixture to glaze. Place on heated oven tray and bake until pastry is starting to puff (12-15 minutes). Reduce heat to 180°C/350°F and bake until pastry is golden and egg is set in the middle (a further 30-40 minutes). Serve warm or at room temperature. It will keep in a covered container in the fridge for 2-3 days.
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