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Bacon and egg pie

June 05, 2013
by Chelsea Winter
bacon & egg pie, Bacon and egg pie recipe
13 Comments

Click here to print

This is not your average old bacon and egg pie – it is a little extravagant, so if you want to beef it up for a family meal, you can add cooked pumpkin or potato and a few less eggs.

As I always say, a meal always tastes so much better when you use good quality ingredients. I don’t want to sound too preachy, but I think if you can, use organic free-range eggs, and bacon with no added water or preservatives. Preferably free range bacon too, if you can – although it’s tough to get all three of those things in a packet of bacon. You’ll need to go to a good butcher (Neat Meat in Ponsonby Central has lovely bacon there.) If you use dry cured bacon with no water, you’ll be amazed at the difference. Note the bacon will be salty already, and we use lots of it, so don’t go crazy with the seasoning.

In true Chelsea style, I’ve added a little Parmesan, some mozzarella and some fresh herbs. The tiny hum of cayenne is only just detectable and the lemon adds a bit of freshness. You can use fresh cherry tomatoes if they are in season or if you prefer them to sun-dried. I was going to do a lattice top but then I thought ah, to heck with it – there’s something so deliciously inviting about a giant golden pillowy pie top!

Ingredients

3-4 pre-rolled sheets flaky puff pastry (or roll out from block)
500g free-range bacon
12 free-range eggs, plus one for egg-wash
½ cup finely chopped parsley
¾ cup cream
Zest of 2 lemons
1/4 tsp cayenne pepper
1 1/2 cups cooked peas
Handful fresh basil leaves, torn
Handful spinach leaves, torn
5-6 pieces sun-dried tomato, chopped (optional – or use handful cherry tomatoes)
1 cup freshly grated Parmesan
Few slices mozzarella
1 tbsp sesame seeds
Salt and pepper

Method

Preheat the oven to 180c (non fan bake).

Heat a little oil in a large frying pan over medium-high heat, and fry the bacon in two batches until it goes golden and crispy. Drain on paper towels.

Grease the pie dish and line it with the pastry so it comes all the way up and over the edges, and moisten the edges so the top pastry layer sticks later. Arrange half the bacon on the bottom. Sprinkle the peas over.

Beat 5 of the eggs in a bowl with the cream, lemon zest, cayenne, parsley, a little salt and lots of cracked pepper, and pour over the bacon and peas. Add the basil leaves and spinach.

Top with another layer of bacon and the sun-dried tomato, then crack the 7 remaining eggs over the top, whole. Sprinkle with Parmesan and top with mozzarella.

Roll out the other sheet of pastry and lay over top. Brush the pastry with egg-wash, sprinkle with sesame seeds and bake in the oven for 45 minutes to an hour – or until pastry is golden brown and cooked through.

Serve with a fresh green salad and lots of tomato relish. Delicious cold or warmed for lunch the next day!

13 Comments
  1. Emma September 6, 2014 at 9:22 am Reply
    Hi Chelsea, I am fast becoming one of your biggest fans! I've just whipped up your oaty ginger crunch for father days (my dads fav!). And am going to make bacon and egg pie for lunch... Could I substitute the cream for milk? I've also recently made your chicken & pumpkin lasagne and the meat balls.... All have gone down very well even with my 2.5 year old who was previously hard to please!
  2. bob July 7, 2015 at 4:52 am Reply
    The food is not the only tasty thing around here.Chelse is a bit of a cutie.Hows about cookery clad in a tiny kitchen apron (only)!. Not practical of course if the "spitty" like frying bacon!. Alongside Chelse annable langbein looks positively unappetising.
    • Loren August 11, 2016 at 8:12 am Reply
      Seriously? I know this is an old comment but come on man, that is just derogatory and pointless. Chelsea is a chef, not around for your viewing pleasure - how about treating her and Annabel like the professionals they are, with respect?!
  3. Shiree August 7, 2015 at 9:34 am Reply
    Have had a few mishaps with my bacon and egg pies in the past, where do you position the oven racks please and do you have any tips please.
    • Chelsea Winter August 8, 2015 at 5:34 am Reply
      I put them in the lower half of the oven :) And using a metal pie dish is a great idea.
  4. Nicole August 26, 2015 at 3:09 am Reply
    So I made this the other day and my partner who I've been engaged to for about 5 years responded with, " if you keep cooking this I will have to marry you." Hahaha we are too unorganised for that to happen but he also took it to work for lunch which never occurs other than when I cook your spaghetti and meatballs. What great food, really enjoying your recipes, thank you for having so many on line.
    • Chelsea Winter August 26, 2015 at 11:55 pm Reply
      Thanks Nicole, that's so awesome to hear :)
  5. Lee jens September 10, 2015 at 11:46 pm Reply
    This sounds wonderful.I want to make it for a family whose mum is sick. Can it be frozen?
    • Chelsea Winter September 15, 2015 at 11:42 pm Reply
      Yes!
  6. Jenifer January 26, 2017 at 7:54 am Reply
    I don't normally like bacon and egg pie as I find it borning . I also hate trying new things as if they dont turn out I think its a waste of time and money and wont make it again. I had some bacon in the fridge that needed to be used and Googled bacon and egg pie recipes while in the supermarket and found yours .I must say this is the best bacon and egg pie I have ever tasted. My husband and 10 year old son asked for seconds , My 8 year old fussy son ate it all and didn't moan he even said he liked it ( we have a you have to eat 1/2 rule in our house ) and my 5 year old daughter also loved it and made an impressive effort on her slice . Certainly yummy thank you for saving dinner.
  7. Helen Sutherland January 28, 2018 at 6:53 am Reply
    Yummy,made this for tea tonight our 18 month old grandson loved it as did all the adults
  8. Russell Garbutt February 14, 2018 at 5:53 am Reply
    I have been a long-time fan of Chelsea's down to earth but scrummy recipes for some time. Since my wife died 18 months ago from cancer I have baked Chelsea crazy chocolate cakes for the local hospital staff and the local Hospice staff at Christmas time and on the anniversary of her death. But today, I was asked to provide an afternoon tea for a group of tractor drivers who are driving from Bluff to North Cape. They passed through Cromwell today so I decided to bake them a chocolate cake and the bacon and egg pie. This is the first time I've done something like this and suffice to say that it all vanished in the twinkling of an eye with the best comment from the woman who is the Camp Mum for the people driving the tractors. "The best pie I've ever tasted". So, thank you Chelsea for making a lot of people happy who are working hard to help people deal with a very distressing disease. PS, the chocolate cake also vanished despite being a double size version!!!
  9. Neil Hindman May 15, 2020 at 9:04 pm Reply
    I made this pie last night for my wife and father in law (89) they both raved about it, very good recipe that we will use again 😁

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