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Old-fashioned egg & bacon pie
Old-fashioned egg & bacon pie
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Prep Time:
60 minutes
Cook Time:
50 minutes
Total Time:
110 minutes
Homemade zesty relish pairs perfectly with classic bacon and egg pie, stays fresh in fridge for 5 days.
Ingredients:
  • 4 rindless bacon rashers, chopped
  • 2 sheets frozen puff pastry, thawed
  • 10 Free Range Eggs, plus 1 extra egg, beaten
  • 100ml Coles Full Cream Milk
  • 62.50 ml chopped flat-leaf parsley leaves
  • 1/4 tsp grated nutmeg
  • 36.40 gm olive oil
  • 1 long red chilli (seeds removed if you prefer less heat)
  • 400g canned tomatoes
  • 20.80 gm tomato sauce
  • 62.50 ml small basil leaves
  • 3 anchovy fillets, chopped
Instructions:
  • Preheat the oven to 190C, then prepare a 22cm pie dish by greasing it and lining it with 1 sheet of pastry.
  • Cook bacon in a dry frying pan over medium heat for 2-3 minutes, stirring occasionally, until lightly cooked. Place on paper towel to drain and cool.
  • Combine 6 eggs with milk, parsley, nutmeg, salt, and pepper, whisking until well blended.
  • Layer half of the bacon slices in the pie dish, followed by pouring in the egg mixture. Crack each of the remaining 4 eggs individually into a cup and carefully slide into the mixture without breaking the yolks. Sprinkle the remaining bacon on top before baking.
  • Brush the pastry rim with beaten egg, place the remaining pastry on top, trim to fit, and crimp the edges with a fork. Brush the top with beaten egg and bake at 200C for 15 minutes. Reduce the oven temperature to 170C and continue baking for 25-30 minutes until golden brown.
  • After baking, let the dish cool for 30 minutes before removing it and allow it to reach room temperature.
  • In a pan over medium heat, sauté olive oil, garlic, and chili for 1-2 minutes until the garlic softens slightly, creating a flavorful relish.
  • After adding the remaining ingredients, let it simmer gently for 5 minutes until the sauce is reduced and thickened. Season to taste, then remove from the heat and let it cool.
  • Serve sliced pie with a side of tangy tomato relish.

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