Bacon and Egg Pie
- 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 peppers
- Handful of finely-chopped parsley
- 1 tbsp sesame seeds (optional)
For the filling, heat sunflower oil in a non-stick frying plan. After adding bacon, use low heat to get rid of some of the fat, then turn up for a brown colour. After this, remove with a spoon, setting aside on a plate.
Add your 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.
Roll out 750g of the pastry onto a dusted surface, until it’s able to line the sides and base of the tin.
Place a baking sheet in the oven, heating to 200C.
Spread the onions onto the base of the pie. Then, scrape the seeds out of the peppers, layering the empty peppers over the onions. Following this, scatter bacon, then parsley.
Crack the eggs evenly over the pie.
After rolling out, cover the pie with the remaining pastry. Seal the pie by pinching and trimming the sides, brushing with your beaten egg and then 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. This recipe will serve 15 smaller squares.