bacon and egg pie
- Four Sheets Butter Frozen Pastry
- Ten Eggs
- 1/2 Lb/250g Bacon
- 1/2 TSP Salt
- 1/2 TSP Pepper
- Two Tbsp milk Tomato Sauce or Tomato Relish
How to make bacon and egg pie
- Allow the pastry to cool in the freezer for 5-10 minutes. Slice the bacon into pieces of about 1-2 cm and fry in a pan for 5-10 mins until lightly crispy. Although this step is not necessary, I believe it makes a better pie to fry the bacon first.
- To make the pastry longer, line a baking dish measuring 30cm x 20cm. You should leave a little pastry overhang on the sides. You can optionally crack half the eggs into the baking pan and use a fork or a spoon to break them up.
- You can either leave the eggs whole or only a few, depending on your preference. Add half the bacon to the eggs, and then add the remaining bacon. Some of these eggs are left whole.
- Sprinkle the bacon over top. Then, take the second two sheets of pastry and place them together in the middle. Lay the pastry lightly over the eggs and bacon. You can seal the pie by using a fork. Take out any extra pastry. To decorate the top of the pie, I use any pastry left over. To make flowers, I cut leaves from the pastry and rolled them up.
- The milk should be used to brush the entire pie. Bake the pie at 200C/400F for 35-40 minutes, or until it is puffy and golden brown. To check that the eggs are cooked, you can insert a knife into the middle of the pie. The pie should come out clean. Now Allow the pie to cool down for about 5-10 minutes before cutting and serving. This pie is great for leftovers as it can be served cold the next day.