Bacon and Egg Pie

Method

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1. Heat the oven to 200°C / 400°F with a baking tray on the lower shelf. Line a 23 cm pie dish, 3 cm deep, with the shortcrust pastry, prick the base and line with baking paper and baking beans.

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2. Bake the case blind for 12 minutes, then remove the paper and beans and bake 5 minutes more, until pale golden.

   Mark done Start 12 min timer

3. Meanwhile heat the oil in a pan and cook the bacon for 5 minutes, then the onion for 5 minutes. Drain on paper towels and cool.

   Mark done Start 5 min timer

4. Scatter the bacon and onion, peas and half the cheese over the pastry case.

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5. Make 6 hollows in the filling and crack an egg into each. Season with the pepper. The bacon is salty, so no more salt is needed.

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6. Scatter with the remaining cheese, brush the pastry rim with egg wash and lay the puff pastry over the top. Trim, press to seal, crimp the edge, cut two steam vents and brush the top with egg wash.

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7. Bake on the hot tray 30 minutes, until puffed and deep golden.

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8. Rest 15 minutes so the eggs set before slicing.

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Chef’s Tips

• Blind bake the base. It is what keeps the bottom crisp under the eggs.
• Drain the bacon and onion so they do not release water into the pie.
• Rest the pie. Cut hot, the eggs run and the slice collapses.

Pairing Suggestions

• Tomato sauce
• A green salad
• A thermos of tea

Storage & Reheating

Refrigerate up to 4 days and eat cold or warm at 170°C for 15 minutes. Freeze baked slices for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.