Bacon and egg are a match made in heaven! And wrapped together in buttery flaky pastry in this delicious bacon and egg pie, they’re a real winner. This wonderfully tasty bacon and egg pie makes a great mid-week dinner, or picnic option. Its a hit with the whole family.
I’ve had a bit of a revelation. Maybe it was an epiphany. Perhaps just a moment of clarity. Whatever it was, I’ve turned over a new leaf for this blog. There are some incredibly talented people out there in the food blogging community. And up until now, I have been trying to emulate some of the other wonderful blogs I follow. But it suddenly occurred to me that this is my blog. And therefore it should reflect me.
The reality is, I am a full-time working mum of two small children. I love to cook – LOVE to cook – and when I’m not at work I spend a significant amount of time in the kitchen. My kids love to help and Mr Fare Sage is a great cook too, so food is a big part of our family life. But life is busy – damn busy. One or all of us can regularly be found in the kitchen on a Sunday afternoon prepping meals for the week ahead. All to try and bring a little less stress to the post-work/school chaos.
The Fare Sage has always been about the food we as a family love to eat. I get frustrated that I am not getting enough time to focus on recipes for the blog and yet I hardly ever blog our day to day recipes and meals. I’m in the kitchen all the time, so why aren’t I sharing what I cook every day? I don’t know! So from here on I will be sharing our every-day meals. There will be loads of slow-cooker meals, one-pan dishes, soups, interesting and simple dinner ideas, and lots of make-ahead options. Like this gorgeous bacon and egg pie.
On a Tuesday evening our eldest daughter has her swimming lesson. Straight after school. And we have to get there in rush hour traffic. Dinner on a Tuesday is usually late, so needs to be light enough that no one gets a tummy ache before bed. It also needs to be easy to prepare because our youngest is a very active toddler – the parent at home with her more often than not has their hands full. We tend to alternate between soup or this delicious bacon and egg pie. Made on the weekend, we can keep it covered in the fridge until Tuesday evening, then its simply a matter of re-heating it in a moderate oven on the Tuesday. Served with a light side salad, its a very satisfying and incredibly delicious meal.
I’ve started making this bacon and egg pie in a loaf tin because its the perfect size for a family of four. But this recipe works equally well in a pie dish. You may just need to increase the amount of bacon and number of eggs you use to allow for the bigger size.
Bacon and Egg Pie
- 2 sheets pre-rolled flaky puff pastry
- 400 g bacon smokey
- 8-10 eggs
- 1 brown onion
- 1 tomato
- 1 tbsp flat leaf parsley
- salt and pepper
- 1 egg additional, to egg wash pastry
Pre-heat the oven to 165C Fan Bake. Set the rack in the bottom third of the oven. Grease a 24cm loaf tin.
If your pastry is frozen, let it defrost at room temperature for 10-15 minutes before using. Once, defrosted, use one sheet to line the base and sides of the loaf tin. Let the edges overhang and don't trim.
Finely dice the onion and parsley and sprinkle half in to the pastry lined loaf tin.
Halve the tomato, remove and discard the seeds. Chop the tomato into small pieces. Add to the loaf tin.
Trim any rind off the bacon. Cut the bacon into thick - 2 inch - slices. Lay half the bacon on top of the onion, parsley and tomato.
Crack half of the eggs and place them on top of the bacon. Use a sharp knife to pierce the yolk, but don't mix the egg. Season with a little salt and freshly ground pepper.
Repeat the process - spinkle the remaining onion, parsley and tomato over the eggs, lay on the remaining bacon, then add rest of the eggs, gently piercing the yolks.
Lay the second sheet of pastry gently over the top of the ingredients and seal completely by gently pressing around the edge of the loaf tin with your fingers. Press the back of a fork all around the edge to ensure a good seal, then trim with a sharp knife. Cut 2 slits in the top of the pastry to allow the steam to escape while cooking. Use any left over pastry to decorate the top, if you choose.
Take the additional 1 egg and whisk it together in a small bowl. Using a pastry brush, brush the top of the pie generously with the beaten egg.
Bake in the bottom third of the oven for 35-40 minutes until the pastry is golden and flaky. Remove from the oven and allow to cool in the tin for 15 minutes before removing from the loaf tin.
Any bacon, other than streaky bacon, works very well in this pie. But the smokier the bacon, the more delicious the end result.
This pie is delicious eaten fresh from the oven, or does reheat well the next day, or makes a great picnic dish eaten cold. If you're not going to eat it on the day of cooking, remove from the tin and allow to cool completely, then cover and refrigerate. To reheat, preheat the oven to 180 Bake. Place the pie on to a rack and heat for 45 minutes. Reheating time will depend on the oven, so check the pie is completely heated through before serving.