Best Ever chunky Bacon & Egg Pie

15th Nov 2018

Best Ever chunky Bacon & Egg Pie

This deliciously rich Bacon & Egg Pie will become a legendary family favourite.

YOU WILL NEED (for six generous pieces):

  • 3 sheets frozen puff pastry, thawed
  • 250 grams streaky bacon
  • 3 tablespoons Jenny’s Kitchen Tamarind Chutney (we used Medium)
  • 1 onion, thinly sliced
  • A handful of fresh basil or parsley, roughly chopped
  • 12 eggs
  • 1/2 cup milk
  • 1 teaspoon salt
  • Ground or cracked black pepper


  • 1.Place a baking tray in the oven and preheat oven to 180°C.
  • 2.Line bottom and sides of a baking dish (about 24x24cm) with pastry, pressing and overlapping seams to seal.
  • 3.Cut the bacon into bite size pieces. Mix in a bowl with the sliced onion and Jenny’s Kitchen Tamarind Chutney. Evenly spoon this mixture into the baking dish and scatter with fresh herbs.
  • 4.Break in 6 whole eggs. Whisk the remaining 6 eggs with milk, salt and pepper and pour evenly over the whole eggs, reserving about a tablespoon of egg mixture for glaze.
  • 5.Top with the final sheet of pastry. Press the edges over the top to seal or crimp with a fork then cut a few slits in the top to allow steam to escape. Brush pastry all over with the reserved egg mixture. Optional: add cut pastry designs and add to your pie.
  • 6.Place in the preheated oven on top of your preheated baking tray and bake at 180°C for 45 minutes or until cooked through.
  • 7.Serve warm or at room temperature with extra chutney on the side.