Big bacon & egg pie

Big bacon & egg pie

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(1 ratings)

Prep: 20 mins Cook: 50 mins

Easy

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: per square

  • kcal510
  • fat33g
  • saturates10g
  • carbs40g
  • sugars3g
  • fibre3g
  • protein14g
  • salt1.9g
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Ingredients

  • 1¼kg shortcrust pastry
  • a little plain flour, for dusting
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp sesame seed

For the filling

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 12 rashers thick-cut smoked back bacon, diced
  • 4 onion, diced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ¼ tsp ground mace (see 'Try', below)
  • 2 x 290g jars whole roasted peppers in brine (we used Gaea)
    Peppers

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • large bunch parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 10 large egg - fresh as you can get

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.

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Comments, questions and tips

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Comments (1)

danijeff's picture
5

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

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