Bacon & Egg Pie – Quick & Easy Meal For 6
Updated 6 May 2017
- 8 large eggs
- 150 grams rindless bacon, chopped and cooked in a little olive oil until crisp
- 1 cup frozen corn kernels
- 1 cup frozen green peas
- spring onions chopped finely
- homemade pastry
(see recipe for chicken & Camembert pie for my homemade pastry recipe)
Boil peas and corn together in small amount of water for ten minutes or microwave,
and leave to cool. Add chopped onion and mix well together.
Mix eggs lightly together with a fork adding black pepper and sea salt to taste
Roll out pastry and line bottom of 4cm x 25cm greased pie dish, brushing water lightly around edges of pastry.
Spread chopped, crisp bacon over pastry base, then on top of bacon, spread all of pea, corn and onion mixture. Spread mixed eggs out evenly over all other ingredients. Season with grated black pepper and a light dusting of sea salt. Finally brush water lightly around edges of rolled out pastry, place over mixture, sealing bottom and top edges by pressing together firmly with finger tips. Prick pastry with fork.
Bake at 220° C for 30 – 40 minutes or until golden brown. Turn off oven and leave pie in the oven for 15 minutes. Delicious served hot or cold with fresh salad.