Bacon & Egg Pie



Crispy, flaky & tasty! Just 3 reasons why you need this recipe in your life!
I usually bake this bacon and egg pie in my silicone cake tin but always find the bottom layer of pastry never cooks as well as I would like. This time I baked it in a metal cake tin and the pastry cooked much better, so use a metal baking tin/dish if possible.

Ingredients

8 eggs
1 egg yolk (for glazing the pastry)
1 cup of frozen peas
250g of bacon
4 teaspoons of milk (optional)
2 sheets of puff pastry
Salt & pepper

Method

1. Leave frozen pastry sheets out for 15-20min mins to thaw.

2. Preheat oven to 200℃.

3. Line baking tin (metal if possible) with baking paper, make sure the paper covers the base and up the sides.

4. Use the paper to roll out the pastry to the same size. Flour the paper, pastry and rolling pin. Roll out each sheet of pastry to the size of the baking paper.

5. Lift the paper with one of the pastry sheets and fit it into the baking tin. Prick the base pastry sheet a couple of times with a fork.

6. Mix the 8 eggs, peas, milk and bacon together in a bowl. Season with salt & pepper.

7. Add the mixture to the tin, on top of the bottom pastry sheet.

8. Place the other sheet of pastry on top of the mixture.

9. Carefully press the edges of both sheets of pastry together (crimp/pinch together with your fingers. I roll/fold the pastry over each other and pinch together, not too thick or it won't cook through). Cut off any excess pastry (usually on the corners, before folding/pinching). You can use the excess to create a shape/letter etc on top of the pie if you want to be fancy.

10. Separate the extra egg yolk. Place the yolk in a bowl and with a pastry brush, brush the yolk all over the pastry top (this will make it go brown and crunchy).

11. Place in the oven and bake at 200℃ for 15mins. Then turn the temperature down to 180℃ and bake for a further 30mins. Check the pie is cooked through, if not bake for longer. If the pastry becomes too brown/crispy while cooking then place tin foil over the top, to continue cooking the inside.

Enjoy x

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