Full English Breakfast Pie

A full English is a classic breakfast here in the UK, and if you’ve ever had friends and family come to visit you’ll know that it can be quite a challenge to pull it all together. The timings are tricky and, of course, everyone has their particular preferences as to what should be on the plate. This is my “all-in-one” version, and each slice features a bit of everything. You can add your favourite items, such as black pudding, but I’ve gone with the stuff I love. Serve with a fried egg on top of each slice – what a glorious way to provide breakfast for the whole family. Please note, you will need a large baking tray, roughly 38 x 27cm (15 x 10.5in), lined with baking parchment. Upside Down Cooking by Dominic Franks, published by DK RED. Photography by © Ellis Parrinder.

Start your shop...

Pick which supermarket you want to send your ingredients to:

Ingredients

ready rolled puff pastry 320 g
hash browns 4 (chopped)
fresh rosemary 10 g (leaves picked)
mushrooms 100 g (quartered)
bacon 4 (chopped)
pork sausages 4 (chopped)
egg 1 (beaten)
baked beans 150 g

Method

Preheat the oven & prep the ingredients

Preheat the oven to 220°C/200°C fan.
Remove the pastry from the fridge and set aside.
Remove the hash browns from the freezer to defrost, chop once defrosted.
Pick the leaves of the fresh rosemary and chop. Quarter the mushrooms. Chop the bacon and the sausages into bite size pieces. Beat the egg.

Prep the baking tray

Mark out a large rectangle on the baking parchment the same size as the pastry and place it drawn-side down on the baking tray.
Drizzle over a little oil, then sprinkle with the fresh rosemary and season with salt and pepper.

Assemble the pie

Leaving a 1cm border, layer the chopped bacon, sausages, hash browns, mushrooms and baked beans on top of the rectangle.
Roll out the puff pastry and carefully drape it over the breakfast ingredients. Using the back of a fork, press indentations around the edge of the pastry to seal. Score the top in a diamond pattern with a sharp knife and then brush with beaten egg.

Bake the pie

Bake for 35–40 minutes until the pastry is golden and puffed.
Remove from the oven and allow the pie to sit on the tray for 5 minutes. If you want to add an optional fried egg on top of your slice - now is the time to fry your eggs how you like them!
Lay a piece of baking parchment on top, followed by a chopping board or plate, and carefully flip the pie over. Peel off the backing paper before serving.
Divide into portions, plate up and enjoy!

More recipes like this...