Bacon and Egg Pie

Looking for easy comfort food to share for family lunch, dinner or even brunch? Have a go at making this simple pie that has only six ingredients – in fact four of them are considered basic pantry essentials!


Flaky puff pastry  (400g pack or 2 sheets)
250g bacon
9 eggs
1 tablespoon of milk
Salt & pepper


Preheat oven to 180 degrees.
Chop bacon into small pieces, remove fat.
Roll out pastry (if using 400g pack, cut 2/3 for the base and 1/3 for the top). If using sheets, 1 sheet for base and 1 sheet for top.
Place pastry base in greased pie dish, ensuring the pastry covers the base and the sides of the dish.
Crack eggs into pie dish (save the egg white of one egg), add chopped bacon, pinch of salt & pepper and milk.  
Gently mix with a fork, breaking up the yolks.
Place the pastry on top of the pie. Fold over the edges and seal by gently pressing the edges of the pastry with a fork.
Lightly brush the lid with the remaining egg white and then gently poke the pastry top with a fork.
Place in hot oven and cook for 35 minutes or until golden brown.
Serve warm, and add tomato sauce on the side if you like.