Mushroom, Bacon and Egg Breakfast Pie
User Reviews
5
Mushroom, Bacon and Egg Breakfast Pie
Description
The Mushroom, Bacon and Egg Breakfast Pie features a filling of roughly cut bacon strips fried until edges brown, then combined with thinly sliced brown mushrooms cooked with paprika, chili flakes, black pepper, and fresh thyme leaves. Cornflour is added to thicken this mixture along with parsley, spicy mustard, and milk, resulting in a creamy and slightly spicy filling. The mixture is cooled before layering into a rolled-out puff pastry shell. Eggs are cracked directly into the filling inside the pastry, which contributes a soft, creamy texture once baked.
The result is a pie with a flaky, golden crust encasing a filling that has textured bacon pieces, tender mushrooms, and a rich binding sauce enhanced by herbs and spices. The prep involves frying for flavor development and baking to set the eggs and pastry together, making a hearty dish with a mix of crispy, creamy, and savory elements.
This breakfast pie serves well warm from the oven, ideal for a filling breakfast or brunch. It can be paired with fresh greens or served as part of a larger breakfast spread. Leftover pies freeze well before baking, allowing you to prepare ahead and bake fresh as needed. Adding cheese or swapping herbs and proteins allows easy customization.
Freezing the pies before baking is convenient; half the filling goes in first, then eggs broken with yolks, topped with the rest of the filling. Alternatively, cooked scrambled eggs can be used but may result in a drier texture. Pies can be stored in the refrigerator for a day before baking, covered to prevent drying. The inclusion of paprika and chili flakes gives the filling a subtle heat that can be adjusted to taste, and fresh herbs like thyme and parsley add aromatic brightness.
Ingredients
- 1 lb puff pastry ready made, 450g
- 12 Bacon roughly cut in to 1 cm strips (1 lb packet is OK too, 340g
- 7 oz brown mushrooms baby bella / swiss brown, thinly sliced, 200g
- Leaves thyme 3-4 sprigs
- 2 tbsp parsley finely chopped
- 1 tbsp cornflour
- 1 tsp chili flakes less if you prefer less heat
- 1 tsp paprika
- 1 tsp black pepper
- salt to taste
- 2 tsp mustard spicy
- ¼ cup milk any kind is OK
- 8 egg small - medium
- 1 egg lightly beaten, for egg wash
Instructions
- Heat a pan on medium-high heat. Add the bacon when the pan is hot and fry till the edges start to brown.
- Drain the bacon fat, but do not discard it. Add mushrooms, paprika, chili flakes, pepper and thyme and cook until the mushrooms start to turn a golden colour at the edges. Add salt to taste (this will depend on the salt content of the bacon).
- Add about 2 tbsp of the bacon fat (or oil or butter) and sprinkle the cornflour over the bacon-mushroom, and mix through.
- Add the parsley, milk and mustard and mix well. Let the mixture thicken up slightly (which should take only a couple of minutes). Remove from the heat and let it cool completely.
To make the pies
- Preheat oven to 350°F / 180°C. Place a baking sheet in the oven to preheat as well. Grease 4 pie tins that are 5 inches/13 cm in diameter.
- Roll out the puff pastry until it's about 3 mm thick. If you have puff pastry sheets that are thicker than 3mm, roll them out to this thickness.
- Cut out circles slightly larger than the top of the pie tins (this will be to cover the pies).
- Line the four pie tins with the rest of the puff pastry, and fill ⅔ of the way with the cooled bacon and mushroom filling. Break two of the eggs on top and sprinkle a pinch of salt and pepper. Use a fork to lightly mix the egg whites with the filling.
- Place the puff pastry circle that you cut out earlier over your pie and press it down gently over the edges to seal it rouhly. You can seal it using a fork if you like.
- Brush the tops with some egg wash and bake in preheated oven, on the preheated baking sheet until the pastry is golden coloured and has puffed up (about 15-20 minutes).
- Remove from the oven and let them cool down a little.
- Serve while warm.
Notes
- Freeze pies before baking by layering half the filling, then raw eggs (break the yolks), followed by remaining filling.
- Alternatively, use cooked scrambled eggs in the filling for freezing, though this yields a drier texture.
- Add salt and pepper to the eggs if using scrambled eggs.
- Keep pies refrigerated covered with plastic wrap if baking the next day to prevent drying out.
- Adding grated cheese to the filling can provide extra richness.
- You can substitute thyme with other herbs and bacon with cooked chicken for variation.
User Reviews
Overall Rating
5
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