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  • Easy
  • Serves 6
  • 10 mins prep
  • 40 mins cook

Picnic pie

Picnic pie

A basic recipe you can build on. Plus it is perfect to make-ahead.


Picnic pie

  • 500 g 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
  • 1/2 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.


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