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Bacon and Egg Pie
This pie is so good Annabel's husband proposed to her the first time she made it for him! We still make it often, especially for picnics.
Prep Time
10 mins
Cook Time
55 mins
Serves
6–8
Picnic
BBQ
Kiwi
Potluck
$
Finger Food
Kids
Nut Free
Ingredients
450g flaky puff pastry, or 3 sheets shortcrust or puff pastry
250 g streaky bacon, chopped
2 potatoes, peeled, cooked, and thinly sliced
3 tbsp chopped soft herbs, such as parsley or basil
14 eggs
3/4 cup milk
1 tsp salt
freshly ground black pepper, to taste
Method
STEP 1
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.
STEP 2
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.
STEP 3
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.
STORAGE
Pie will keep in a covered container in the fridge for 2-3 days.
NOTE
You can use shortcrust or flaky puff pastry.
Method
STEP 1
Preheat oven to 200°C/400°F fanbake.
Preheat a pizza stone or oven tray.
STEP 2
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.
STEP 3
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.
STEP 4
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.
