Bacon and Egg Pie Recipe

By Recipes by Carina · 60 min

Ingredients

Instructions

1. Take the pastry out of the freezer and let it defrost for 5 to 10 minutes.
2. Cut the bacon into 1 to 2 cm pieces and fry for 5 to 10 minutes until slightly crispy. (Optional, but it makes a better pie.)
3. Line a 30 x 20 cm baking dish with the pastry, joining the sheets in the middle to make it longer and leaving a small overhang on the sides.
4. Crack half the eggs into the dish, optionally breaking them up lightly with a fork. Leave some whole if you prefer.
5. Layer half the bacon over the eggs, then the other half of the eggs, some left whole, and finally the remaining bacon.
6. Join the second two sheets of pastry in the middle and lay them gently over the filling.
7. Crimp the edges with a fork to seal, and trim any excess pastry.
8. Brush the top all over with the milk.
9. Bake at 200°C / 400°F for 35 to 40 minutes, until puffed and golden brown. To check, insert a knife into the centre; it should come out clean.
10. Let the pie cool for 5 to 10 minutes before slicing.

Summarized from Recipes by Carina's video. Watch it for the details.

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