Bacon & Egg Pie

Bacon and Egg pie recipe from Roots and Wings


  • 1 pack of Roots & Wings Delicately Smoked Dry Cured Back Bacon
  • 2 medium organic white onions, peeled and sliced
  • 3 cloves organic garlic, peeled and sliced
  • 1 tbsp organic rapeseed oil or organic olive oil
  • 2 packs pre-rolled puff pastry
  • 10 organic free range eggs
  • 200 ml (7 fluid oz) organic double cream
  • 1 tbsp chopped organic parsley
  • ½ tsp organic ground cracked black pepper
  • Organic butter for greasing


Grease a medium sized pie dish.

Preheat the oven to 180°C (350°F/ Gas Mark 4)

Heat the oil in a heavy bottomed pan and add the bacon, onions and garlic. Fry gently until the bacon is slightly coloured. Remove the pan from the heat and set aside.

Line the bottom of the pie dish with half of the puff pastry, leaving a 2 cm (3/4 inch) overlap over the edge.

Whisk 5 of the eggs in a bowl, reserving a small amount in a separate bowl to brush over the pastry. Add the parsley, pepper and cream to the main bowl of whisked eggs.

Add the bacon and onion to the egg mix and stir until thoroughly combined.

Pour the egg mixture into the pie dish.

Gently crack the remaining eggs into the pie mix so that they do not break up.

They need to be as whole as possible in the finished pie.

Cover the pie with the remaining pastry. Dampen the edges with some of the reserved egg and then firmly crimp the sides.

Trim the edges and use the trimmings to decorate the pie top.

Brush with the remaining reserved whisked egg. Make a steam hole in the centre of the pie by slashing with a knife.

Place the pie on a baking tray and bake in the oven for 45 minutes until bubbling hot and golden.

Allow to rest for 5 minutes before serving.