Take your classic Bacon and Egg Pie to the next level with the addition of sautéed red onions and tomato relish. A nostalgic recipe for those of us who have fond memories of of eating this in childhood.
When I was a girl, it wasn't a real picnic, long car journey or shared morning tea if someone hadn't brought along Bacon and Egg Pie to share. The ultimate hot or cold snack full of protein and flavour.
I've jazzed this version up a little with the addition of sautéed red onions. This adds a lovely flavour and I highly recommend you try it! Also, if you love the combination of flavours in this recipe you will love my Bacon and Egg Pizza Slab.
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Ingredient notes:
- Red onion: I love the flavour and colour that red onion offers to this pie. You could substitute them for brown onions or leave them out all together if you prefer.
- Bacon: I generally buy streaky bacon. But any type would work well including middle bacon.
- Relish: Any type of relish would work in this recipe. You could also leave it out of the pie and serve it on the side when cooked.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat oven to 180°C fan bake. Add the olive oil to a frying pan. On a medium heat, sauté the red onion for 5 to 10 minutes until soft.
In a large bowl whisk together 6 of the eggs with the parsley and season well with salt and pepper.
Line the base and sides of a large baking dish with the puff pastry sheets. Pour in the egg mixture. Scatter in the chopped bacon and cooked red onion.
Crack the leftover 6 eggs directly on top, use a fork to break the yolks if desired. Add dollops of chutney and season again.
Place the leftover pastry sheets on top of the pie and seal the sides. Brush any extra egg from the bowl over the top of the pastry.
Bake for 50 minutes until golden and cooked through.
Leave to sit for 10 minutes before serving.
Recipe FAQs:
The eggs can be polarising! Some people insist on keeping them all whole, some whisk them all. I like a mixture of both. Do whatever you prefer.
Either works! My childhood memories are mostly of cold bacon and egg pie, eaten at a family picnic or a shared morning tea. But it tastes equally delicious fresh out of the oven with a side salad.
Storage:
Store any leftover bacon and egg pie in an airtight container in the fridge for up to three days. Either eat cold or reheat in the oven or microwave until piping hot.
Bacon and Egg Pie can also be frozen. Store in an airtight container or cling film in the freezer for up three months. Defrost completely before reheating in the oven until warmed all the way through.
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Bacon and Egg Pie
A classic bacon and egg pie with the addition of red onion and relish.
Ingredients
- 1 Tbsp olive oil
- 2 red onions, finely sliced
- 3 sheets of puff pastry
- 12 eggs
- 2 Tbsp fresh Italian parsley, finely chopped
- 250g bacon rashers, chopped
- ¼ cup tomato relish or chutney
Instructions
- Preheat oven to 180°C fan bake.
- Add the olive oil to a frying pan. On a medium heat, sauté the red onion for 5 to 10 minutes until soft.
- In a large bowl whisk together 6 of the eggs with the parsley and season well with salt and pepper.
- Line the base and sides of a large baking dish with the puff pastry sheets. Pour in the egg mixture. Scatter in the chopped bacon and cooked red onion.
- Crack the leftover 6 eggs directly on top, use a fork to break the yolks if desired. Add dollops of chutney and season again.
- Place the leftover pastry sheets on top of the pie and seal the sides. Brush any extra egg from the bowl over the top of the pastry.
- Bake for 50 minutes until golden and cooked through.
- Leave to sit for 10 minutes before serving
Notes
- This pie can be served warm or cold the next day at a picnic. It also freezes really well in portions for a quick and easy lunch.
- If you do not like the whole eggs in your pie you can mix all 12 together.
- You can leave the relish out and serve it on the side if you prefer.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 477Total Fat: 32gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 413mgSodium: 960mgCarbohydrates: 17gFiber: 1gSugar: 7gProtein: 29g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Dani says
Delicious! I caramelised the onions with brown sugar & balsamic vinegar too. Pie was a huge hit. Thank you so much
VJ cooks says
Yum, that sounds delicious!
Helen says
Thank you,
I made this for my family with the gf Pavillion Pastry sheets and it was delicious.
VJ cooks says
Yes! I've tried that too! Not quite the same but almost as good and a great option for gluten free!
Linda says
I don’t hv any fresh parsley, could I used dried thyme and sage?
VJ cooks says
Of course, feel free to use any of your favourite herbs.
Alysha says
Best bacon and egg pie recipe. We also sprinkled cheese on top of filling 🙂
VJ cooks says
Oh yum that sounds delicious!
Cynthia N says
May I ask what size pan you used for this? Thank you!
VJ cooks says
Hi Cynthia, I used a large Le Crueset dish for this. It measures 32 x 20 cm approximately.
Donna says
How do I get my pastry from going soggy on the bottom
VJ cooks says
Use a metal or enamel pie dish as they retain the heat better. Also cook the pie in a lower rack in the oven.