Egg and bacon pie

Name: Egg and bacon pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 500 pack shortcrust pastry; 6 rashers smoked streaky bacon; 6 medium eggs; 3 freshly chopped flat-leafed parsley

This pie recipe is a real favourite in New Zealand, where the pie tends to be covered with pastry. We’ve developed the recipe to make individual tarts- perfect for picnics.

By The GH Kitchen TeamPublished: 06 May 2002

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Food, Meal, Ingredient, Dish, Egg yolk, Tableware, Serveware, Breakfast, Fried egg, Recipe,

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Yields:

Prep Time:

20 mins

Cook Time:

25 mins

Total Time:

45 mins

Ingredients

500 pack shortcrust pastry
6 rashers smoked streaky bacon
6 medium eggs
3 freshly chopped flat-leafed parsley

Directions

1. Step 1
  Preheat the oven to 200°C (180°C fan oven) mark 6 and put two baking sheets into the oven to heat up.
2. Step 2
  Divide the pastry into six, then roll out and use to line individual 10cm (4in) fluted flan tins. Prick the bases all over with a fork. Cover with greaseproof paper, fill with baking beans and chill for 10min.
3. Step 3
  Put the tart tins on to the preheated baking sheets and bake blind for 10min. Remove the paper and beans and cook for a further 5min or until the pastry is dry at the base. Remove the cases from the oven and increase the temperature to 220°C (200°C fan oven) mark 7.
4. Step 4
  Put a rasher of raw bacon across the base of each tart. Crack the eggs into a cup one at a time, adding one to each tart as you do so. Sprinkle the parsley over the top, then season and bake for 10min, or until the egg white has set.
  
  For more pie recipes, try these:
  
  Individual sausage and egg pies
  
  Tuna and egg pie
  
  Giant big pork pie
  
  Individual game pies
  
  Chicken pot pies

Per Serving:

Calories: 500
Total carbs: 33 g
Total fat: 35 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time