Old-fashioned egg & bacon pie

title="Old-fashioned egg & bacon pie"
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• 1:00 Prep


• 0:50 Cook


• 
  6 Servings


• Advanced

The spicy relish that is served with this wonderful old-fashioned bacon and egg pie, will keep, covered in the fridge, for 5 days.

Featured in
Egg recipes, Bacon & ham recipes

Ingredients

• 4 rindless bacon rashers, chopped


• 2 sheets frozen puff pastry, thawed


• 10 free-range eggs, plus 1 extra egg, beaten


• 100ml milk


• 1/4 cup chopped flat-leaf parsley leaves


• 1/4 teaspoon grated nutmeg

Spicy tomato & anchovy relish to serve

• 2 tablespoons olive oil


• 2 garlic cloves, finely chopped


• 1 long red chilli (seeds removed if you prefer less heat)


• 400g canned tomatoes


• 1 tablespoon Masterfoods Tomato Sauce (ketchup)


• 1/4 cup small basil leaves


• 3 anchovy fillets, chopped

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat the oven to 190C. Grease a 22cm pie dish. Line the pie dish with 1 sheet of pastry.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Fry bacon in a dry frypan over medium heat for 2-3 minutes, stirring, until lightly cooked. Drain on paper towel, then cool.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Whisk 6 eggs together with the milk, parsley, nutmeg and some salt and pepper.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Spread half the bacon in the pie dish, then pour in the egg mixture. One by one, crack the remaining 4 eggs into a cup and gently slip into the mixture without breaking up. Scatter with the remaining bacon.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Brush pastry rim with beaten egg, then top with remaining pastry. Trim to fit, then crimp edges with a fork. Brush the top with beaten egg and bake for 15 minutes, then reduce oven to 170C and cook for a further 25-30 minutes until golden brown.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  Remove from the oven and allow to cool in the dish for 30 minutes before removing. Cool to room temperature.
  
  
  


• 
  
  
  Step 7
  
  
  
  
  Meanwhile, for the relish, place olive oil, garlic and chilli in a pan over medium heat and cook, stirring, for 1-2 minutes until garlic softens slightly.
  
  
  

  
  

  
  



• 
  
  
  Step 8
  
  
  
  
  Add remaining ingredients and simmer gently for 5 minutes until reduced and thickened. Season, then remove from the heat and allow to cool.
  
  
  


• 
  
  
  Step 9
  
  
  
  
  Slice pie and serve with tomato relish.
  
  
  

Nutrition

• 1932 kj

  Energy




• 31g

  Fat Total




• 12g

  Saturated Fat





• 22g

  Protein





• 878.06mg

  Sodium




• 5g

  Carbs (sugar)




• 23g

  Carbs (total)

All nutrition values are per serve

• Author: Jill Dupleix


• Image credit: Ben Dearnley


• Publication: Taste.com.au

Source: taste.com.au