Bacon and egg cheesy pie

Recipe from: 10/1/1998 12:00:00 AM
bacon and egg pie

Ingredients 11
Servings 1
Minutes 00:10


Serving Change
  • 30
  • 2
    onions, thinly sliced
  • 8
    rashers streaky bacon, chopped
  • 2
    large tomatoes, skinned and chopped
  • 250
    short or rough puff pastry
  • 6
    large eggs
  • salt & freshly ground black pepper, to taste
  • 5
    English mustard powder
  • 15
    chopped parsley
  • 50
    Cheddar cheese, grated
  • 1
    large egg, beaten


Set oven to 180°C. Heat the butter and sauté the onions until soft.

Add the bacon and cook through. Add the tomatoes and cook for a further 2 minutes. Set aside to cool slightly.

Roll out one third of the pastry thinly and line a greased pie dish.

Spoon in the bacon mixture.

Make 6 indentations in the bacon mixture and break an egg into each.

Sprinkle with salt, pepper, mustard powder and parsley.

Roll out the remaining pastry a little thicker. Sprinkle the grated cheese over the pastry and roll lightly into the pastry.

Cover the pie, seal edges then brush with egg.

Bake for 25 minutes or until pastry is golden.

Read more on: bake  |  pork

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