The bacon and egg pie contains bacon, egg and seldom onion. Often has peas for colour and very occasionally a very small amount of tomato. Cheese, especially mozzarella, is a useful addition. It can be eaten hot or cold.
Bacon and egg pie may be served with tomato sauce. Some versions have a raising agent such as baking powder mixed into the egg to make a fluffier filling.
- 23 cm (9") pie tin
- 8 eggs
- ½ cup bacon, chopped
- 1 spring onion (scallion), chopped
- 1 egg yolk, beaten with a tablespoon of water
- salt and freshly ground black pepper, to taste
- 400 g puff pastry, block or sheets
- Preheat oven to 200°C/180°C fan-forced (400°F ; Gas Mark 6).
- Roll out two thirds (⅔) of the pastry on a floury bench to line a shallow greased 23 cm (9") pie tin. Scatter over spring onion and half of the bacon, break in the eggs and season, then scatter on the remaining bacon.
- Roll out the remaining pastry to make a lid. Crimp the pastry edges together with your fingers and trim off any excess. Use the trimmings to decorate the pie if you wish (attach these with a dab of egg wash).
- Cut four small vents in the pastry lid with a sharp knife. Brush with beaten egg mix and bake 35 - 40 minutes until rich golden brown and crispy. Serve warm - or cold.