Flavour of the Month – March: Bacon & Egg Pie


What’s in season in March?

Brussel sprouts, cabbage, cauliflower, celeriac, chicory, Jerusalem artichoke, leeks, onions, parsnips, peppers, purple sprouting broccoli, shallots, spinach, spring onions, sweet potato

Bananas, grapefruit, kiwi fruit, lemons, oranges, passion fruit, pomegranate, rhubarb


In honour of British Pie Week, our professional chef Vanessa has given us a simple, economical pie recipe, which uses typically British ingredients.

It’s actually a traditional family favourite from her homeland New Zealand, which her mother cooked for lunch every Saturday. Great for picnics in the summer too!



Bacon & Egg Pie

Serves: 4-6

Timing: Preparation 10 mins

Cooking: 30-40 mins

Equipment: Flat baking tray, 24cm pie tin with removable base, pastry brush

Source: Delicious Magazine


Ready made puff pastry or shortcrust pastry (buy ready rolled, if you don’t have a rolling pin)

50g cheddar cheese, grated

6 rashers back bacon, rind removed

10 eggs

2 tbsp fresh, chopped parsley or basil




  1. Place a flat baking tray in the oven and heat the oven to 200C.
    The pie can be placed directly on the heated baking tray, which helps to cook the pastry base.
  2. Divide the pastry into two, one piece slightly larger than the other. Roll out the larger piece and ease it into your pie tin, to line the base and sides.
  3. Scatter the cheese over the base.
  4. Cut bacon into small strips and spread them in an even layer over the cheese.
  5. Take nine of the eggs and break them one at a time on top of the bacon. Try not to break the yolks.
  6. Chop the herbs finely and scatter them over the eggs. Season well with salt and pepper.
  7. Roll out the remaining pastry into a circle and lay it on top of the pie to form a crust.
  8. Break the remaining egg into a cup and beat with a fork.
    Seal the pastry top to the base, by brushing a little beaten egg on the edges where the pastry will join, then gently pressing the top to the sides.
    Brush the rest of the egg on top of the pie, which makes a golden glaze when it cooks.
  9. Cut a couple of slits in the top of the pie, with a sharp knife. This allows any steam to escape, keeping the pastry crisp.
  10. Place the pie on the pre-heated baking tray and cook for 30-40 minutes until the pastry is golden and crisp.
  11. Remove the pie when cooked and allow to stand for at least 20 minutes.
    Serve warm or cold.



Variations: Veggie Option

You can remove the bacon and add different vegetables to the filling. Frozen peas work well, or try sliced cooked potatoes and gently fried onions.



Tips: Working with Pastry

  1. Make sure pastry is cool before you roll it and work quickly. It may help to place the lined tin in the fridge for about 15mins before adding the filling. This will help stop any shrinkage during cooking.
  2. Try not to stretch the pastry when lining the tin or pie dish – ease it in carefully.
  3. If you need to trim the pastry make sure you use a sharp knife and try not to drag and stretch the pastry – make confident cuts!
  4. If using puff pastry, prick the base all over using a fork. This will stop it rising         during cooking and potentially making a mess in your oven!