Creamy Fish Pie With Salmon, Egg and Filo Pastry
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Preheat the oven to 200°C/180°C fan forced
- Heat the oil in a large non-stick frying pan over medium-high heat. Cook pumpkin for 6-8 minutes or until just tender. Add bacon, leek, garlic, thyme and cook, stirring, for 5-7 minutes or until leeks are tender. Set aside to cool slightly
- Grease a 17cm x 22cm (base measurement) rectangular baking dish. Line base and sides with the shortcrust pastry
- Cut puff pastry into 2.5cm wide strips. Cut half the strips in half lengthways to make thinner strips. Using the picture as a guide, arrange pastry strips to create a lattice pattern
- Add pumpkin mixture to pastry case. Make slight indentations in the mixture and crack in 9 of the eggs, being careful not to break yolks. Add tomatoes
- Beat remaining egg. Brush a little egg around edge of pie. Top with the lattice pastry and trim pastry to fit. Brush pastry with egg. Bake for 30 minutes or until pastry is golden and filling is set. Sprinkle with extra thyme sprigs
Tips & Hints:
- This Bacon, Egg and Vegetable pie is delicious served with a tomato chutney and a green salad
- Preheat the oven to 200°C/180°C fan forced
- Heat the oil in a large non-stick frying pan over medium-high heat. Cook pumpkin for 6-8 minutes or until just tender. Add bacon, leek, garlic, thyme and cook, stirring, for 5-7 minutes or until leeks are tender. Set aside to cool slightly
- Grease a 17cm x 22cm (base measurement) rectangular baking dish. Line base and sides with the shortcrust pastry
- Cut puff pastry into 2.5cm wide strips. Cut half the strips in half lengthways to make thinner strips. Using the picture as a guide, arrange pastry strips to create a lattice pattern
- Add pumpkin mixture to pastry case. Make slight indentations in the mixture and crack in 9 of the eggs, being careful not to break yolks. Add tomatoes
- Beat remaining egg. Brush a little egg around edge of pie. Top with the lattice pastry and trim pastry to fit. Brush pastry with egg. Bake for 30 minutes or until pastry is golden and filling is set. Sprinkle with extra thyme sprigs
Tips & Hints:
- This Bacon, Egg and Vegetable pie is delicious served with a tomato chutney and a green salad
Nutrition Information
Per adult serving (304g)
- Energy
- 2150kJ
- Calories
- 514kcal
- Protein
- 23.6g
- Fat Total
- 31.7g
- Fat Saturated
- 13.2g
- Carbs
- 30.4g
- Sugars
- 6.1g
- Fibre
- 7g
- Sodium
- 883mg
Community Experience
Feedback and Reviews
Real feedback from real users. Here’s what they have to say.
Leave a review
Leave a review →
Filter by
Sort by
Margurite
This isnt a classic Australian Pie its NZ's icon pie - Best kiwi kai ... bacon an egg pie with or without mixed veggies
Jody Bungate
Really tasty Great for lunches - Was not as difficult as what I thought even the lattice pastry. Have made a number of times definitely a go to now.
GingerGal
The best pie ever - Simply amazing
Sue Lithgow
Bacon and egg pie with pumpkin - Busy making this now and was wondering do you blind bake the bottom pastry
Crocy
Wow - 22m? That’s an epic sized tin
+ 6 star only ratings in addition to the reviews above
Follow Australian Eggs for more recipes
Get alerts for new recipes, articles and special promotions.
