For store-bought pastry
If using store-bought pastry, place it on a benchtop to thaw completely while you prepare the filling as per the instructions above.
Pre-heat the oven to 200℃/392℉. Grease and line a 23cm round springform tin with baking paper.
Place a sheet of thawed shortcrust pastry along the bottom of the pan and trim to even the sides.
Add the egg and bacon filling to the pastry base. Using a spoon, make 4 evenly spaced impressions in the filling and gently place the remaining 4 eggs into the holes.
Use a sheet of shortcrust or puff pastry for the top of the pie and cut it into a circle, the same size as the baking tin.
Place the pastry lid over the top of the pie and press the edges to seal. Brush the top of the pie with the beaten egg.
Bake for 45-50 minutes, or until the pastry is flaky and golden and the filling is cooked through. Check at the 40-minute mark and cover with foil if the
pastry is browning too quickly.
Gently remove the pie from the tin and place onto a wire rack to cool slightly.
Slice and serve with salad or your choice of sides. It is delicious hot or cold!
Notes
This recipe uses an easy shortcrust pastry recipe, but you can also use store-bought pastry, if preferred. I recommend one sheet of shortcrust pastry for the bottom of the pie, with one more sheet of either shortcrust of puff pastry for the top. Use frozen squares of pastry and make sure they are fully thawed and pliable before adding them to the baking tin.
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