Prep time: 10 min | Cook Time: 40 min | Makes 1 large pie
Get ready for a versatile favourite—the classic Bacon and Egg pie! Whether you're preparing brunch, a picnic, or craving a comforting homemade meal, the Best Ever Bacon and Egg pie will satisfy your taste buds any time of the day. This savoury delight combines the smoky goodness of bacon, with the creamy richness of farm-fresh eggs, nestled within a flaky crust.
- 1 packet flaky pastry (5 sheets)
- 10 fresh eggs
- 150g streaky bacon, diced into 1cm pieces
- 1/2 white onion, finely sliced
- 1 stick rosemary
- 1/2 tsp flaky sea salt and cracked pepper
- 2 tbsp sesame seeds
Pre-heat your oven or Engel Fire to 180 degrees Celsius.
Take your EngelElzen pan and lightly spray the inside with cooking spray.
Crack one egg into a small bowl and lightly beat it with a fork.
Start by laying one sheet of flaky pastry on the inside of the pan, then another 1/3 of the way around, brushing with egg wash where the pastry touches. Then layer the third sheet to cover the remaining pan. The whole inside of the pan should now be covered.
Spread the bacon out across the bottom, then crack in the remaining 9 eggs. Sprinkle across the sliced white onion, sea salt and a good crack of pepper.
Lay the remaining 2 sheets of pastry across the top, again using egg wash to bind the 2 sheets. Fold over the outside edge and roll to seal. Sprinkle over the sesame seeds.
Heat the pan on the stove top for 4 minutes before place into the oven on a lower rack.
Cook for 40 minutes or until golden brown.
Serve with some spicy tomato jam.