Annabel Langbein’s famous Egg and Bacon Pie

You’re going to love this! Here’s the recipe from this week’s episode of The Free Range Cook – Annabel’s famous Bacon & Egg Pie. It’s just the thing for a spring picnic. In this week’s programme Annabel goes cherry picking and invites friends over for a barbecue on the lake edge.

Bacon and Egg Pie

Annabel says “If you’re looking for love, you have to make this pie! On the strength of this pie, my husband proposed to me – it really is that good. It’s perfect for a picnic or a weekend lunch.”

Prep time 10 mins
Cook time 45-55 mins
Serves 6-8

3 sheets (450g) ready-rolled savoury shortcrust pastry
250g streaky bacon, cut into 2cm pieces
2 medium potatoes, peeled, cooked and thinly sliced
3 tbsp soft herbs such as parsley, basil, chives or spring onion tops, chopped
14 eggs
¾ cup milk
1 tsp salt
ground black pepper

Preheat oven to 200°C. Place a flat baking tray in the oven to heat – the pie will sit on this and the heat will help it to crisp.

Cut a piece of baking paper to fit a 40 x 30cm baking dish or roasting pan. It should cover the base and reach about 3-4cm up the sides. Remove the baking paper from the baking dish or roasting pan and lay it flat on your bench. Dust it with a little flour and lay 2 pastry sheets on top. Join the pastry sheets by pressing them together firmly with a small overlap. Roll out the pastry to cover the paper. Lift the paper with the pastry and lay it into the baking dish or roasting pan (it will reach 3-4cm up the sides).

Sprinkle the bacon over the pastry. Top with the sliced potato and sprinkle with the herbs. Break 8 whole eggs over the top.

In a mixing bowl, lightly whisk the remaining 6 eggs with the milk, salt and pepper. Pour this evenly over the whole eggs.

Roll out the remaining sheet of pastry very thinly and cut it into narrow strips. Arrange the strips in a lattice pattern on top of the pie, trimming off any excess.

Place the prepared pie on top of the heated baking tray and bake for 12-15 minutes until the pastry is starting to puff and turn golden. Reduce the heat to 180˚C and bake until the pastry is golden and cooked through on the base – about a further 35-40 minutes.

Serve warm or at room temperature with a salad and pickles or chutney. It will keep in a covered container in the fridge for 2-3 days.

Just the thing for a spring picnic! And, now we know why this pie is ‘famous’. Not only very delicious, but it brings the credentials of inciting a marriage proposal! I’m going to make Annabel’s Egg and Bacon Pie again very soon.

If you’ve missed the show or want to watch it again, you can watch this and other episodes of the Free Range Cook on ABC iView And, for more tips, you can also follow Annabel on twitter and chat with her directly.

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Comments for this article

3 Responses to “Annabel Langbein’s famous Egg and Bacon Pie”

  1. Carli says:
    September 18, 2010 at 11:02 pm

    Hi Becca,
    Thanks for sharing this. What a gorgeous looking pie and simple recipe. Has to be made, to test the aphrodisiac qualities!

    • Rebecca Varidel
      Rebecca Varidel says:
      September 19, 2010 at 6:57 pm

      Thanks Carli yes but I think it’s me not you I think who needs the help of a love potion :)

  2. betty says:
    May 30, 2011 at 3:37 am


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