Bacon and egg pie – YUM! This version with potato, cheese and spinach is truly scrumptious. Using a metal cake tin helps to prevent the pastry base becoming soggy.
I know a lot of people say that only bacon and eggs belong in a bacon and egg pie… I really do think the few extras in this recipe add a delicious flavour and texture though.
This recipe goes a little against my promise of every meal being ready in 60 minutes or less, due to the 10 minute resting time. It was too good not to share though, and you’ll have plenty of time to go off and do other things while the pie cooks!
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Bacon and egg pie - YUM! This version with potato, cheese and spinach is truly scrumptious. Using a metal cake tin helps to prevent the pastry base becoming soggy.
Set pastry aside to defrost. Preheat oven to 190ºC (375ºF) fan bake. Peel the potato, prick with a fork and microwave for 4-5 minutes. Leave to cool. Crush garlic. Heat 1/2 tablespoon of oil in a frying pan over a medium heat. Add garlic and spinach and cook for a couple of minutes to wilt spinach. Set aside.
Use a pastry brush to spread the remaining 1/2 tablespoon of oil over the base and sides of a round cake tin (approx. 20cm x 6cm) with removable base. Cut a circle from one of the savoury pastry sheets to form the base of the pie (do this by placing the tin on top of the pastry and cutting around it). Place in the tin. Cut the remaining savoury pastry sheet into 3 strips and use to form the edges of the pie. Press the seams together to seal.
Thinly slice the potato and dice half the bacon. Place on the uncooked pastry base. Whisk together two of the eggs with the milk and mustard. Season well with salt and pepper and pour over the potato and bacon. Sprinkle the cheese on top, followed by the spinach. Layer the other half of the bacon over the spinach, cutting as necessary to fit. Crack the remaining six eggs on top of the bacon. Season with salt and pepper. Fold the pastry edges over, partially covering the eggs. Cut a circular lid for the pie from the puff pastry sheet and place on top. Brush with a little milk and bake for 40 minutes, until golden brown. Leave to rest for 10 minutes before serving.
While pie is cooking, trim ends off the beans and cut beans in half. Place in a heatproof bowl and pour boiling water over the top. Leave for 4 minutes then drain and set aside. Toast the almonds in a frying pan. Slice the tomatoes in half and thinly slice the cucumber; combine in a large bowl with the spinach and beans. Crumble feta over the top and sprinkle with almonds. Whisk together oil, vinegar and sugar and drizzle over the salad.
Serve wedges of pie with salad.
WINE MATCH: Go for a Sauvignon Blanc.
GLUTEN-FREE OPTION: Leave the pastry base out and use the potato as the base. Replace the pastry sides with overlapping slices of potato or sweet potato brushed with olive oil (microwave for 4-5 minutes then thinly slice - you will need 2-3 potatoes for this). Top with gluten-free puff pastry or leave the pastry out altogether. Alternatively, you can replace all the pastry with gluten-free pastry.
STORING AND REHEATING: Store individual portions separate to the salad. Reheat in the oven (ideal) or microwave and serve with salad.