The spicy relish that is served with this wonderful old-fashioned bacon and egg pie, will keep, covered in the fridge, for 5 days.
Prep Time : 1:00 | Cook Time : 0:50 | Total Time : 1:50 | Serving : 6 person.
Ingredients
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4 rindless bacon rashers, chopped
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2 sheets frozen puff pastry, thawed
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10 free-range eggs, plus 1 extra egg, beaten
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100ml milk
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1/4 cup chopped flat-leaf parsley leaves
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1/4 teaspoon grated nutmeg
Spicy tomato & anchovy relish to serve
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2 tablespoons olive oil
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2 garlic cloves, finely chopped
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1 long red chilli (seeds removed if you prefer less heat)
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400g canned tomatoes
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1 tablespoon tomato sauce
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1/4 cup small basil leaves
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3 anchovy fillets, chopped
Method
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Step 1
Preheat the oven to 190C. Grease a 22cm pie dish. Line the pie dish with 1 sheet of pastry.
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Step 2
Fry bacon in a dry frypan over medium heat for 2-3 minutes, stirring, until lightly cooked. Drain on paper towel, then cool.
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Step 3
Whisk 6 eggs together with the milk, parsley, nutmeg and some salt and pepper.
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Step 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.
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Step 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.
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Step 6
Remove from the oven and allow to cool in the dish for 30 minutes before removing. Cool to room temperature.
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Step 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.
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Step 8
Add remaining ingredients and simmer gently for 5 minutes until reduced and thickened. Season, then remove from the heat and allow to cool.
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Step 9
Slice pie and serve with tomato relish.