Egg and bacon pie with peas
Everyone will be angling for a slice of this old family favourite, great for the beach or a picnic.
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Photo: Marina Olphant
- 4 sheets frozen puff pastry, thawed
- 5 thick streaky bacon rashers, rindless
- 10 free-range eggs, plus1 extra, beaten
- 100ml milk
- 3 tbsp flat-leaf parsley, chopped
- 2 tbsp grated parmesan or cheddar
- Sea salt and black pepper
- 200g frozen peas
- 2 tsp butter
Heat oven to 190C. Line a lightly oiled 22-centimetre, loose-bottomed pie dish with half the pastry, pressing any joins to seal. Chop bacon into three-centimetre bits and fry until lightly crisped, then drain. Whisk five eggs with milk, parsley, cheese, salt and pepper. Scatter half the bacon on the pie base and pour in the egg mixture. One at a time, crack five eggs into a cup and gently slip them into the mixture. Scatter with remaining bacon.
Brush the pastry rim with some of the extra beaten egg and lay remaining pastry over the top. Crimp the edges with a fork, trim off any excess pastry and brush top with beaten egg. Bake for 35 minutes or until golden brown and cooked through. Cook peas in simmering salted water for two minutes, then drain them and toss in butter. Cut pie into wedges and serve with peas.