There’s no place for peas in a bacon and egg pie” says David, my partner. In fact there’s no place for anything other than bacon and eggs (I told you he was a minimalist). Here’s his recipe that is made up for picnics and “bring-a-plates” on a regular basis to share with others who also appreciate that he doesn’t feel the need to add peas or any other item found lurking in the vege drawer. Just the thing for an Anniversary Day outing.
Ingredients
| 600 g | Flaky puff pastry |
| 250 g | Bacon, rinds removed (Main) |
| 8 | Eggs (Main) |
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Directions
- Roll out pastry to cover the base and sides of a greased shallow pie dish, leaving some overhanging and leaving a sheet aside to cover the top of the pie. (David uses a 30 x 20cm roasting tin and 8 eggs).
- Cut bacon into edible pieces and scatter evenly over the pastry. Break the eggs evenly into the pie and break the yolks a little bit so they run. Season well with salt and freshly ground black pepper.
- Place another sheet of pastry over the top and join the edges together. Brush the top with a little milk and prick it with a fork a couple of times.
- Cook for 40 minutes at 200C until golden brown.
- Remove from the oven and sit on a cake rack for 5-10 minutes to cool a little before taking the whole pie out of the dish and leaving to cool on a cake rack to avoid a soggy bottom.
