I always remember my mum preparing this egg and bacon pie in our kitchen at my childhood home. Sometimes I would help her put the pie together or sometimes I would just watch. We usually had this for dinner on a Friday or Saturday night. And the best bit of the pie was the pastry bits that mum would arrange on the top. Mum would always put enough on top so my sister and I would get some each.
- 2 sheets of puff pastry (I use frozen)
- 300 gms bacon, roughly chopped
- 6-8 eggs
- extra egg + 2 tsps milk for brushing on the top
- Preheat oven to 190°C / 170°C fan forced.
- Spray with cooking oil on a pie dish or a round casserole dish.
- Defrost the frozen puff pastry sheets. I lay the sheets separately out on the kitchen bench and let them defrost. Usually takes about 10 minutes.
- While the pastry is defrosting, roughly chop up the bacon and set aside.
- Once the sheets are soft, lay one sheet on the bottom of the dish. Sometimes I need to carefully stretch the pastry up the sides of my pie dish to cover the sides.
- Spread the chopped bacon over the base of the pastry.
- Add the eggs one at a time on top of the bacon.
- Add some salt and pepper.
- Place the other pastry sheet gently on top.
- Cut off the extra pieces of pastry that is hanging over the dish. I use these to make some leaves and little rolls of pastry to add on top of the pie.
- Using a fork press down the pastry top to the sides of the dish and make sure it connects with the other sides of the bottom pastry.
- Place some holes around the top of the pastry.
- Whisk together the extra egg and milk.
- Brush the top of the pie with the egg wash.
- Bake in the oven for 40-50 mins until it is brown on top and cooked through.
- Once cooked, take out of the oven and let it rest for 5 mins.
- Cut into a nice slice and serve.
Spray a pie dish with cooking oil
Defrost the pastry sheets on the kitchen bench
Spread the chopped bacon over the base of the pastry
Add the eggs one at a time over the bacon
Carefully place the other pastry sheet on top
Press a fork around the edge of the pastry to seal
Using the extra pieces of pastry that is hanging over the dish, make them into some leaves and little rolls of pastry to add on top of the pie.
Brush with the egg wash and it’s ready to go in the oven
The Egg and Bacon pie is ready to serve.
Yum, yum! Enjoy!
The Egg and Bacon Pie is easy to prepare. You can have it on its own or serve it with vegetables or hot chips. Sometimes I add other ingredients such as cheese or mushrooms in the pie. It depends on what we have in the fridge.
Do you have a dish that you remember your mum making?