Big bacon & egg pie

Big bacon & egg pie

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Cooking time

Prep: 20 mins Cook: 50 mins

Skill level

Easy

Servings

Cuts into 15 squares

Not sure what to make your buffet centrepiece? This robust shortcrust bake with sweet peppers and breakfast favourites should do the trick

Nutrition and extra info

Nutrition info

Nutrition per square

kcalories
510
protein
14g
carbs
40g
fat
33g
saturates
10g
fibre
3g
sugar
3g
salt
1.9g

Ingredients

  • 1¼kg shortcrust pastry
  • a little plain flour, for dusting
  • 1 egg, beaten
  • 1 tbsp sesame seed

For the filling

  • 1 tbsp sunflower oil
  • 12 rashers thick-cut smoked back bacon, diced
  • 4 onions, diced
  • ¼ tsp ground mace (see 'Try', below)
  • 2 x 290g jars whole roasted peppers in brine (we used Gaea)
  • large bunch parsley, finely chopped
  • 10 large eggs - fresh as you can get

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Method

  1. To make the filling, heat the oil in a large non-stick frying pan. Add the bacon, turn the heat to low and gently cook to melt out some of the fat, then turn up the heat to brown a little. Remove with a slotted spoon to a plate and set aside. Add the onions and mace to the pan, and gently cook until softened. Set aside to cool.
  2. Line the base of a 20 x 30cm tin with baking parchment, then add 3 long, thick strips to run across the tin, with overhang to help you lift out the pie. Roll out 750g of the pastry on a lightly floured surface until it’s big enough to line the base and sides of the tin.
  3. Put a baking sheet in the oven and heat to 200C/180C fan/gas 6. Spread the onions onto the base of the pie. Open out each pepper like a book, scrape out any seeds, then layer over the onions to cover. Scatter over the bacon, followed by the parsley. Evenly crack over the eggs, and season all over.
  4. Roll out the remaining pastry to cover, pinch and trim the edges to seal, and brush with beaten egg. Scatter with sesame seeds. Sit on top of the baking sheet and bake for 30-40 mins until golden and crisp. Cool at room temperature, then store in the fridge for up to a day. Bring just back to room temp before serving in squares.

Recipe from Good Food magazine, April 2013

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Comments

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danijeff's picture
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A lot of eggs and time needed but all the family loved it so would do it again.

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