NZ Woman's Weekly

Picnic pie

Picnic pie
  • Meal Type


A basic recipe you can build on.  Add cheese and some cherry tomatoes, or use other meats, leftover veges, and a sprinkle of smoked paprika. If you prefer, opt for short-crust pastry.

  • 500g medium-sized potatoes, peeled and diced
  • 2 sheets flaky puff pastry
  • 1 tbsp oil
  • 1 onion, diced
  • 1 garlic clove, sliced
  • 6 rashers bacon, diced
  • 8 eggs
  • ½ cup cream
  • 1 tbsp fresh parsley, chopped
  • Sea salt and cracked pepper

1 Preheat the oven to 190ºC. Cook the potatoes for 12-15 minutes until just tender, then drain and cool.

2 Line a 23cm pie dish with the pastry. You can leave it rustic around the edges or trim to fit. Chill the pastry-lined tin until required.

3 Heat the oil in a large frying pan and saute the onion, garlic and bacon for 3-4 minutes until fragrant. Toss with the potatoes.

4 Crack eggs into a bowl. Add cream, parsley and seasoning. Mix with a fork until the eggs are just broken. Arrange potato/bacon mixture in the pastry dish, then pour over the eggs.

5 Bake for 15-20 minutes until coloured, then reduce the heat to 165ºC and cook a further 20 minutes until pastry is golden and filling set. Leave to cool.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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