Bacon and egg pie recipe

  • Serves 4
  • 10 mins to prepare and 1 hr 10 mins to cook
  • 747 calories / serving
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egg and bacon pie (h)

Butter a large (9-10”) pie dish.

Roll out the pastry ensuring there is enough to cover base and top of the dish.  Line the dish with the pastry, leaving plenty to overlap the lid.

Crack six happy eggs into the dish ensuring the yolks are evenly spaced around the pie. Using scissors to cut to size, lay four slices of bacon on top of the eggs. Season with salt and pepper.

Crack another six happy eggs into the pie dish as before and finish with the other slices of bacon.

Using the last egg, whisk to make a glaze. Use a pastry brush to paint the edge of the pastry, cover the pie with the second piece of pastry and pinch together.

Glaze the pie top and make a slit before baking at 160ºC for about 70 minutes.

Serve cold in slices.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • Pack ready rolled puff pastry
  • 13 happy eggs
  • 8 rashers of smoked streaky bacon
  • Pinch of salt
  • pinch of pepper
  • Energy 3060kj 747kcal 37%
  • Fat 53g 75%
  • Saturates 20g 98%
  • Sugars 0g <1%
  • Salt 3.2g 53%

of the reference intake
Carbohydrate 33g Protein 34.6g Fibre 0g


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