Bacon and Egg Pie
Delicious and very simple, this Bacon and Egg Pie is an absolute classic.
- 3Sheets Puff Pastry, defrosted, depending on dish size
- 300Grams of Bacon, diced, fat removed (more or less as desired)
- 8-10 Eggs
- 1Cup Grated Cheese
- 1Egg, beaten for egg wash
Step 1Preheat the oven to 200C Bake
Step 2Prepare a 25-30cm baking dish or tin with baking spray and set aside
Step 3Remove pastry from freezer and thaw, takes approx 5-10 minutes
Step 4Trim your pastry to fit the dish, for the base you made need 1 to 2 sheets, you need to cover the bottom and up all four sides to the top of your dish
Step 5Add half the grated cheese to the base
Step 6Add half the diced bacon, then add your eggs, keeping them whole or stabbing the yolks gently so they ooze into the bacon
Step 7Add the remainder of the diced bacon and cheese
Step 8Place the rest of the pastry on top of the pie, fold the base pastry over the top pastry and squeeze between your fingers or press with a fork to join.
Step 9Stab the top of the pie with a fork 4-5 times
Step 10Whisk an egg with a dash and brush generously all over the top of the pie
Step 11Bake for 35-40 minutes, or until the pie is a lovely golden brown to ensure bottom of pastry is also cooked.
Step 12Remove from the oven and allow to cool slightly before slicing. Can be served hot or cold, store in the refrigerator.