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Welsh Chipple and Bacon Pie

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“Posted for the World Tour 2005 event. Chipple is Welsh for scallion. The source is Recipes From a Country Kitchen by Marika Tenison Hanbury.”
50hrs 10mins

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Roll out the pasty and line a 9 inch buttered quiche dish. Press buttered foil over the pastry and bake 10 minutes until pastry is firm.
  3. Reduce heat to 350F, remove foil, and bake pastry for an additional 10 minutes until crisp (but not brown). Remove from oven and cool.
  4. Heat heavy frying pan, add bacon and cook over medium heat for 5 minutes. Remove bacon pieces from pan with a slotted spoon and drain on paper towels. Arrange the bacon in the pie shell.
  5. Add scallions to the bacon drippings in the pan, and cook over low heat until soft and transparent. Remove scallions from the pan and arrange over the bacon.
  6. Beat eggs with cream cheese until smooth. Mix in parsley and season well with salt and pepper. Pour mixture over the bacon and scallions.
  7. Place pie in the oven and bake at 350 for 20 - 30 minutes, until the eggs are just set. (Cover the edges with foil if they're getting too brown.).
  8. Serve warm.

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