Our Ultimate Bacon and Egg Pie
Photography by Josh Griggs.
Wait for the ‘wows’ when you put this beauty on the picnic rug!
Serves: 6-8
INGREDIENTS
750 grams puff pastry
FILLING
1 tablespoon olive oil
2 large brown onions, thinly sliced
2 cloves garlic, crushed
350 grams middle bacon, thickly sliced
1 cup grated mozzarella
3 large eggs
¼ cup cream
1 tablespoon grain mustard
1½ cups frozen peas, thawed
8 large eggs
sea salt and ground pepper
EGGWASH
1 egg yolk whisked with 1 tablespoon cream
EQUIPMENT: Lightly grease a 32cm roasting or baking dish
METHOD
Preheat the oven to 180°C regular bake.
Heat the oil in a large frying pan and cook the onions and garlic with a good pinch of salt for 10 minutes. Increase the heat, add the bacon and cook for 5 minutes. Set aside until fully cooled.
Roll out 500 grams of the pastry to fit the baking dish so it comes right up the sides. Scatter the mozzarella over the base then spoon in the cooled bacon and onions. Whisk the 3 eggs, cream and mustard together and season well. Pour over the top then scatter over the peas.
Make 8 indentations and break an egg into each one.
Brush the edges of the pie with the egg wash. Cut the remaining pastry into 10 long strips and place over the pie then brush these with egg wash.
Place in the bottom third of the oven and bake for about 50 minutes or until the filling is fully cooked. Cover the top loosely with foil to prevent overbrowning. Serve warm or at room temperature.
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