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Old-fashioned egg & bacon pie

  • 1:00 Prep
  • 0:50 Cook
  • 6 Servings
  • Advanced


  • 4 rindless bacon rashers, chopped
  • 2 sheets frozen puff pastry, thawed
  • 10 free-range eggs, plus 1 extra egg, beaten
  • 100ml milk
  • 1/4 cup chopped flat-leaf parsley leaves
  • 1/4 teaspoon grated nutmeg

Spicy tomato & anchovy relish to serve

  • 2 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 1 long red chilli (seeds removed if you prefer less heat)
  • 400g canned tomatoes
  • 1 tablespoon Masterfoods Tomato Sauce (ketchup)
  • 1/4 cup small basil leaves
  • 3 anchovy fillets, chopped


  • 1
    Preheat the oven to 190C. Grease a 22cm pie dish. Line the pie dish with 1 sheet of pastry.
  • 2
    Fry bacon in a dry frypan over medium heat for 2-3 minutes, stirring, until lightly cooked. Drain on paper towel, then cool.
  • 3
    Whisk 6 eggs together with the milk, parsley, nutmeg and some salt and pepper.
  • 4
    Spread half the bacon in the pie dish, then pour in the egg mixture. One by one, crack the remaining 4 eggs into a cup and gently slip into the mixture without breaking up. Scatter with the remaining bacon.
  • 5
    Brush pastry rim with beaten egg, then top with remaining pastry. Trim to fit, then crimp edges with a fork. Brush the top with beaten egg and bake for 15 minutes, then reduce oven to 170C and cook for a further 25-30 minutes until golden brown.
  • 6
    Remove from the oven and allow to cool in the dish for 30 minutes before removing. Cool to room temperature.
  • 7
    Meanwhile, for the relish, place olive oil, garlic and chilli in a pan over medium heat and cook, stirring, for 1-2 minutes until garlic softens slightly.
  • 8
    Add remaining ingredients and simmer gently for 5 minutes until reduced and thickened. Season, then remove from the heat and allow to cool.
  • 9
    Slice pie and serve with tomato relish.

Source: taste.com.au


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