I have never met a person who didn’t like egg and bacon pie. It is just the best, perfect for a winter lunch with friends and this one is particularly scrumptuous. It is a nice, big, luscious pie with lots of filling.
This recipe is based on Belinda Jeffery’s recipe from her wonderful book, Mix & Bake. I don’t use Belinda’s pastry but the filling is all hers.
- 3 cups plain flour
- 230g cold butter, chopped
- cold water, from the fridge
- Place the flour in a food processor and pulse a few times.
- Add the chopped butter and process until just combined.
- While the processor is still running, drizzle in cold water, very slowly. Stop when the dough begins to clump together. Do not let it form a ball.
- Tip the dough onto your work bench and knead to form a ball (if you can’t, add a drop or two more water).
- Wrap in Glad Wrap and refrigerate for, at least, 30 minutes.
- 2 large leeks (white part only), finely sliced
- 8 bacon rashers, finely chopped, rind and excess fat removed
- ¼ cup parsley, chopped
- 1 tbs chives, snipped
- 11 eggs
- ½ cup cream
- ground nutmeg, to taste
- coarsely ground black pepper, to taste
- 1 egg yolk mixed with a couple of teaspoons of water
- Microwave or steam the leeks until they are just tender, drain well and set aside.
- Fry the bacon until golden, set aside.
Assemble the pie
- Preheat the oven to 190°C
- Take the pastry out of the fridge. If it is a little stiff, wait until it softens. Divide the pastry into 2 balls: one ⅔ of the pastry and the other ⅓.
- Take the larger ball and roll it out so that it is large enough to cover a 24-26 cm springform tin.
- Line the tin with the rolled pastry, gently easing it into the corners of the base. Leave a bit of overhang and trim off the rest.
- Roll out the other ball large enough to fit the top of the pie, set aside in a cool spot.
- Spread the leeks evenly over the pie base.
- Scatter most of the bacon over the leeks.
- Sprinkle half of the parsley and chives over the top.
- Crack 10 eggs and gently place each one over the leeks and bacon. Try not to break the yolks.
- Scatter over the rest of the bacon and the herbs.
- Whisk together the remaining egg and the cream and then gently pour into the filling.
- Sprinkle a little nutmeg and coarsely ground black pepper over the top.
- Dampen the edges of the pie with water and then drape the rolled pastry over the pie.
- Press the pastry lid and base together. Trim pastry about 2 cm from edge and then roll the edges together to form a border.
- Decorate the pie with any scrap bits of pastry.
- Pierce the top a few times with a fork to allow the steam to escape. Try to avoid the egg yolks.
- Brush the top with the egg yolk and water glaze.
- Bake for 50-55 minutes.
- Serve warm with a nice green salad.
I’ve had this pie twice and mark my words it is fantastic, I love the way the eggs are still formed in the pie gives a great presentation. What size tin do you use Glenda as the pie is quite high??
Hi Gail, I used a large spring form tin. I can’t seem to find a loose bottomed tin big enough for this recipe. Maybe in Sydney …
Given that that creation is so gorgeous, and knowing your nature, how did you ever cut into it? Ha! Hey, I don’t even own chickens and I’d make it.
Hi Doc, I couldn’t keep it in a bottle and, anyway, I had some hungry friends to feed.
11 eggs! That’s a serious pie, Glenda! Look luscious too – I don’t know anyone who doesn’t like an egg and bacon pie either.. 🙂
Hi Celia, it’s a pie for those like you who are lucky enough to have chickens.
That’s absolutely gorgeous, Glenda!
That looks wonderful, can I have a slice for brekkie please?
Sue, you are on.