Bacon and Egg Pie is one of those polarising dishes that everyone has their opinion on. What type of pastry? Peas or no peas? Hot or cold?
Today I am sharing with you my version of Bacon and Egg Pie, which I hope you will enjoy.
You will need:
400g smoked shoulder bacon, chopped
8 sheets filo pastry
7 eggs
freshly ground black pepper
1 cup frozen peas, defrosted
preheat oven to 190 degrees C on Classic Bake.
Place four sheets of the filo pastry in a deep pie dish. Sprinkle 2/3 of the bacon over the base, then add the peas. Crack 6 of the eggs into the pie, reserving the last egg.
Sprinkle with the last of the bacon and season with pepper.
Place the last four sheets of pastry on top of the pie, and then fold in the overhanging sides of the base pastry to make a scrunched topping. Cut three slits for steam to escape. Lightly beat the remaining egg and brush over the pastry.
Bake in the oven for 35 minutes until golden. Can be served hot, warm or cold and works great with onion marmalade on the side!
I have never seen this dish before, we do quiches over here and the eggs are always scrambled... never just cracked and not mixed up with the other ingredients!! Looks yummy (minus the peas)!
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