Spicy Bacon And Egg Pie Recipes

BIG BACON & EGG PIE

Not sure what to make your buffet centrepiece? This robust shortcrust bake with sweet peppers and breakfast favourites should do the trick

Provided by Sarah Cook

Categories Buffet, Main course

Time 1h10m

Yield Cuts into 15 squares

Number Of Ingredients 11

Big bacon & egg pie image

Steps:

To make the filling, heat the oil in a large non-stick frying pan. Add the bacon, turn the heat to low and gently cook to melt out some of the fat, then turn up the heat to brown a little. Remove with a slotted spoon to a plate and set aside. Add the onions and mace to the pan, and gently cook until softened. Set aside to cool.
Line the base of a 20 x 30cm tin with baking parchment, then add 3 long, thick strips to run across the tin, with overhang to help you lift out the pie. Roll out 750g of the pastry on a lightly floured surface until it's big enough to line the base and sides of the tin.
Put a baking sheet in the oven and heat to 200C/180C fan/gas 6. Spread the onions onto the base of the pie. Open out each pepper like a book, scrape out any seeds, then layer over the onions to cover. Scatter over the bacon, followed by the parsley. Evenly crack over the eggs, and season all over.
Roll out the remaining pastry to cover, pinch and trim the edges to seal, and brush with beaten egg. Scatter with sesame seeds. Sit on top of the baking sheet and bake for 30-40 mins until golden and crisp. Cool at room temperature, then store in the fridge for up to a day. Bring just back to room temp before serving in squares.

Nutrition Facts : Calories 510 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.9 milligram of sodium

Ingredients

1 ¼kg shortcrust pastry
a little plain flour , for dusting
1 egg , beaten
1 tbsp sesame seed
1 tbsp sunflower oil
12 rashers thick-cut smoked back bacon , diced
4 onions , diced
¼ tsp ground mace (see 'Try', below)
2 x 290g jars whole roasted peppers in brine (we used Gaea)
large bunch parsley , finely chopped
10 large eggs - fresh as you can get

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