Full English breakfast pie

Howay – that’s Geordie for come on, obvs! What’s not to love about this pie which has the bonus of puff pastry to propel your breakfast favourites into your gob. It’s even got built-in ketchup or brown sauce and I promise it will make you very happy.

A baked pie with a slice removed, showing a filling of meat and vegetables. A small bowl of red sauce is nearby.

Full English breakfast pie 📷 Andrew Hayes-Watkins

Info

Serves
4 people
Prep time
less than 30 minutes
Cooking time
25-30 minutes

Ingredients

For the Pie

  • 1 x 500g block of all-butter puff pastry plain flour
  • plain flour, for dusting
  • 1 small onion, finely chopped
  • 100g bacon lardons
  • 6 eggs
  • 3 sausages skinned
  • 6 cherry tomatoes, halved
  • ½ tsp oregano
  • 2 tbsp ketchup or brown sauce
  • 2 tsp hot sauce
  • dash of Worcestershire sauce
  • 50g Cheddar, grated
  • salt and black pepper

Method

  1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Put a baking tray in the oven to heat up.

  2. Cut the block of puff pastry into 2 pieces – one-third and two-thirds. Roll the larger piece out on a floured surface and use it to line a round pie dish – about 3cm deep and 20cm in diameter.

  3. Mix the onion and bacon together and sprinkle them over the pastry. Crack 4 of the eggs and add them to the pie. Pierce the yolks with a knife tip and swirl them very slightly – you don’t want the yolks and whites to combine, but the yolks do need to be broken up a bit. Season with a little salt and black pepper.

  4. Beat the remaining 2 eggs in a bowl. Reserve 2 tablespoons for brushing the pie and pour the rest of the beaten egg into the pie.

  5. Pinch off small balls, about the size of a large teaspoonful, from the sausages. Drop these into the eggs, spacing them as evenly as you can. Follow with the cherry tomatoes, making sure they are cut side up, and sprinkle over the oregano.

  6. Mix the ketchup or brown sauce with the hot sauce and Worcestershire sauce. Drizzle the mixture over the pie, then sprinkle over the cheese.

  7. Brush the pastry edges with the beaten egg. Roll out the remaining piece of pastry and use it to cover the pie. Crimp the edges together and brush the pie with more beaten egg. Cut 2 slits in the top of the pie.

  8. Place on the heated baking tray and bake for 25–30 minutes until slightly puffed up, crisp and golden. Best served at room temperature.