Foodkit Recipe
Classic Bacon and Egg Pie
Serves 4 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Onion (Red) | Peel and slice |
| Bacon (Streaky) | Slice finely |
| Pastry Flaky puff | Defrost |
| 12 Free Range Eggs |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 | Preheat oven to 180C. |
|---|---|
| Step 2 10 mins | In a frypan cook the sliced onion in a little cooking oil on medium heat for 2-3 minutes or until softened. Add the bacon and cook until all liquids have evaporated, about 5-8 minutes. |
| Step 3 5 mins | While the bacon is cooking, grease your baking dish well and unwrap the pastry. Make sure the pastry will fit your baking dish and if needed roll it out a little extra. Lay the pastry into the baking dish, pressing it into the bottom and sides. |
| Step 4 5 mins | Cut off any excess pastry at the edges and corners and carefully crimp the pastry on all sides so it sits flat against the baking dish. Place in the fridge until needed. |
| Step 5 2 mins | Beat the eggs with the milk and add the salt and pepper to your liking. |
| Step 6 2 mins | Once the bacon is cooked, tip it into the pastry case followed by the eggs and even the bacon out. |
| Step 7 40 mins | Place in preheated oven and cook for 35-40 minutes or until a knife inserted into the pie shows the egg is cooked inside. Serve hot or completely cook and tip out of the baking dish and slice. |
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