Bacon and egg pie
A mega dish that feeds all the family and is packed with protein. Enjoy it on a picnic, for lunch, or as a midday snack.
- 1.25kg shortcrust pastry
- A sprinkling of plain flour, for dusting
- 11 free range eggs, 1 beaten, 10 whole
- 12 rashers smoked back bacon, diced
- 4 onions, diced
- 1 tbsp sunflower oil
- 2 sliced and deseeded peppers
- Handful of finely-chopped parsley
- 1 tbsp sesame seeds (optional)
This recipe will serve 15 in small squares.
For the filling, heat sunflower oil in a non-stick frying pan.
Add bacon and cook on a low heat to get rid of (render) the fat. Once the fat has run off, turn up the heat to brown the bacon.
Remove with a spoon and set aside.
Add the onions, cooking slowly until softened. Set these aside to cool.
Take 3 long, thick strips of baking parchment to line a 20x30cm baking tin, leaving a little overhang to help you remove the pie after baking.
Dust a surface and roll out 750g of the pastry, until it’s big enough to line the sides and base of the tin.
Place a baking sheet in the oven, heating to 200C/180 fan/gas mark 6.
Spread the onions onto the base of the pie. Then layer the peppers over the onions. Scatter bacon and parsley on the top.
Crack the eggs evenly over the pie.
Roll out the remaining pastry, this will be the lid for your pie.
Place the pastry on top and seal the pie by pinching and trimming the sides. Brush with your beaten egg and cover with a scattering of sesame seeds.
Place on the top of the baking sheet, and bake for 35 minutes until golden and cooked through.
Leave to cool at room temperature, storing in the fridge for up to 2 days.