Old-fashioned egg & bacon pie

Recipes / Fish

The spicy relish that is served with this wonderful old-fashioned bacon and egg pie, will keep, covered in the fridge, for 5 days.

Recipe «Old-fashioned egg & bacon pie» presented in category Recipes / Fish, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 4 rindless bacon rashers, chopped, 2 sheets frozen puff pastry, thawed, 10 free-range eggs, plus 1 extra egg, beaten, 100ml milk, 1/4 cup chopped flat-leaf parsley leaves , 1/4 tsp grated nutmeg, 2 tbsp olive oil, 2 garlic cloves, finely chopped , 1 long red chilli, 400g canned tomatoes, 1 tbsp tomato sauce, 1/4 cup small basil leaves, 3 anchovy fillets, chopped.

Ingredients:

  • 4 rindless bacon rashers, chopped 
  • 2 sheets frozen puff pastry, thawed 
  • 10 free-range eggs, plus 1 extra egg, beaten 
  • 100ml milk 
  • 1/4 cup chopped flat-leaf parsley leaves 
  • 1/4 tsp grated nutmeg 
  • 2 tbsp olive oil 
  • 2 garlic cloves, finely chopped 
  • 1 long red chilli 
  • 400g canned tomatoes 
  • 1 tbsp tomato sauce 
  • 1/4 cup small basil leaves 
  • 3 anchovy fillets, chopped 

Instructions

  1. Preheat the oven to 190C. Grease a 22cm pie dish. Line the pie dish with 1 sheet of pastry.
  2. Fry bacon in a dry frypan over medium heat for 2-3 minutes, stirring, until lightly cooked. Drain on paper towel, then cool.
  3. Whisk 6 eggs together with the milk, parsley, nutmeg and some salt and pepper.
  4. Spread half the bacon in the pie dish, then pour in the egg mixture. One by one, crack the remaining 4 eggs into a cup and gently slip into the mixture without breaking up. Scatter with the remaining bacon.
  5. Brush pastry rim with beaten egg, then top with remaining pastry. Trim to fit, then crimp edges with a fork. Brush the top with beaten egg and bake for 15 minutes, then reduce oven to 170C and cook for a further 25-30 minutes until golden brown.
  6. Remove from the oven and allow to cool in the dish for 30 minutes before removing. Cool to room temperature.
  7. Meanwhile, for the relish, place olive oil, garlic and chilli in a pan over medium heat and cook, stirring, for 1-2 minutes until garlic softens slightly.
  8. Add remaining ingredients and simmer gently for 5 minutes until reduced and thickened. Season, then remove from the heat and allow to cool.
  9. Slice pie and serve with tomato relish.