Classic bacon and egg pie recipes

I don’t think we ever went on a family picnic without a bacon and egg pie wrapped in a tea towel to keep it vaguely warm until it was devoured. Mum, like her mother, is adamant that this pie should contain only the essentials – none of this tomato, peas, onion or cheese nonsense. It’s still a family favourite and slabs of this get demolished in seconds whenever Mum makes it.

This clever recipe uses sliced bread to create these tasty bacon and egg pies. Serve for any meal of the day – accompany with vegetables or salad and you have a main meal

Yeast-free. Note

Why not surprise Mum with breakfast in bed or make her brunch? These tasty bacon and egg puffs are a great start to the day.

Impossibly delicious, this cheesy egg and bacon pie makes a great lunch or light dinner. Leftovers make a lovely packed lunch.

Alternatively, you could use this filling for 6 small pies. Line standard muffin fray holes with 4 layers of 8cm filo squares; top with bacon, then egg filling; bake for 15 minutes. Try 1/3 cup grated gruyere instead of parmesan. Note

While the kids are baking, whip up these savoury delights to round off a splendid afternoon tea.

Swap tomato chutney for caramelised onion relish, if preferred. It is important to rest the pastry after rolling it to fit the pan, as this will help prevent it shrinking during baking. Note

Replace bacon with ham, salami or pastrami. Pies can be eaten cold and are great for picnics and packed lunches. Note

These hearty egg and bacon pies with potato chips are sure to be family favourites.