Egg, Bacon & Sausage Pie

What to do when you’re left to your own devices on a Sunday morning, faced with leftover eggs, bacon and sausage that need using? Bake a pie, of course!

This recipe was inspired by a Hairy Bikers one and makes a really filling pie with lots of flavour and a great crumbly crust. This was my first savoury pie — believe it or not — and I was really pleased with how it came out.

Obviously what sausages you use will have a big effect on the flavour — worth experimenting but definitely get the best ones you can afford, preferably from a butcher as the results will be so much better.

Egg, Bacon & Sausage Pie

Egg, Bacon & Sausage Pie


  • 1 tbsp sunflower oil 
  • 4 rashers smoked bacon 
  • 3 sausages 
  • 5 large eggs 
  • 4 tbsp milk 
  • 300g plain flour, plus extra for dusting 
  • Pinch of sea salt 
  • 175g chilled butter, diced 
  • 1 egg 


  1. Heat the oil in a large frying pan. 
  2. Cut the bacon into strips and fry until the fat is crispy. 
  3. De-skin the sausages and mix the bacon into the sausage meat. 
  4. Pre-heat oven to 190c (170 fan). 
  5. Mix the flour, salt and butter in a food processor until the mixture looks like breadcrumbs. 
  6. Whisk the 1 egg with 1 tbsp cold water and pour onto the flour mixture with the motor running. 
  7. Blend until the dough forms a ball (should happen fairly quickly). 
  8. Transfer the dough to a floured surface and divide it into two. 
  9. Roll one half to about 5mm thickness. 
  10. Grease your pie dish and line it with the rolled dough, leaving any extra hanging out 
  11. Spread the bacon and sausage mixture inside the pie. Leave some peaks and troughs for the egg to form pockets. 
  12. Whisk the 5 eggs with the milk and season with some salt and pepper, plus any spices you might want — smoked paprika is very good, perhaps some chilli powder for a little kick? 
  13. Pour the egg mixture into the pie but save a little for glazing. 
  14. Roll out the rest of the pastry to make the pie lid. 
  15. Brush the edge of the pastry lining with egg, put the lid on top and then use a fork to seal the join. 
  16. Brush the top of the pie with the remaining egg mixture. 
  17. Bake the pie for 45 minutes to an hour, until browned and cooked through.

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