Big Bacon & Egg Pie
In this delectable pie recipe, a flaky shortcrust pastry encases a flavorful filling of bacon, onions, roasted peppers, and eggs. The combination of savory ingredients melds together to create a delightful dish perfect for any meal of the day. Each bite offers a satisfying crunch from the pastry, a burst of smoky bacon, and a creamy richness from the eggs, all harmonizing in a symphony of taste and texture. Enjoy this pie warm or cold, making it a versatile and delicious option to serve to family and friends.
— Constant Cookbook
Ingredients
- 1¼kg shortcrust pastry
- a little plain flour , for dusting
- 1 egg , beaten
- 1 tbsp sesame seeds
- 1 tbsp sunflower oil
- 12 rashers thick-cut smoked back bacon , diced
- 4 onions , diced
- ¼ tsp ground mace (see 'Try', below)
- 2 x 290g jars whole roasted peppers in brine (we used Gaea)
- large bunch parsley , finely chopped
- 10 large eggs - fresh as you can get
Instructions
- To make the filling, heat the oil in a large non-stick frying pan. Add the bacon, turn the heat to low and gently cook to melt out some of the fat, then turn up the heat to brown a little. Remove with a slotted spoon to a plate and set aside. Add the onions and mace to the pan, and gently cook until softened. Set aside to cool.
- Line the base of a 20 x 30cm tin with baking parchment, then add 3 long, thick strips to run across the tin, with overhang to help you lift out the pie. Roll out 750g of the pastry on a lightly floured surface until it’s big enough to line the base and sides of the tin.
- Put a baking sheet in the oven and heat to 200C/180C fan/gas 6. Spread the onions onto the base of the pie. Open out each pepper like a book, scrape out any seeds, then layer over the onions to cover. Scatter over the bacon, followed by the parsley. Evenly crack over the eggs, and season all over.
- Roll out the remaining pastry to cover, pinch and trim the edges to seal, and brush with beaten egg. Scatter with sesame seeds. Sit on top of the baking sheet and bake for 30-40 mins until golden and crisp. Cool at room temperature, then store in the fridge for up to a day. Bring just back to room temp before serving in squares.
Cook Time
50M
Prep Time
PT20M
Yield
Cuts into 15 squares
Nutrition
- Calories: 510 calories
- Fat Content: 33 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 40 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 1.9 milligram of sodium
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