Preheat your oven to 200 degrees celsius.
Line a pie dish with defrosted store-bought puff pastry, making sure it comes well up the sides. If one sheet is not big enough, they easily join together, just squish them with your fingers (save offcuts for decorations).
Optional Extras: Spread a thin layer of relish over the base of the pastry with the back of a spoon. Sprinkle finely diced onion on top of the relish. Sprinkle half the grated cheese on top of the onion.
Cut the bacon into small pieces, around 1-2cm in size. Layer half of the bacon pieces over the grated cheese (or pastry base if you skipped the optional extras).
Eggs: There is much debate about whether eggs should be cracked in whole or whisked first when making a bacon and egg pie. I am probably a whole egg person, but since having kids I now do a combination, as my kids prefer it with whisked eggs. I, therefore, crack in 5 whole eggs, and then pierce the yolks with a fork. I add the other eggs in whisked. If you are whisking the eggs, reserve a little so that you can brush an egg wash over the pastry top for a lovely golden finish.
Add the reamaining bacon on top of the eggs, if you have chosen to use the grated cheese, I add the remaining half on top of the bacon.
Top the pie with pastry, make sure the edges seal well. I usually fold the top and pastry over then crimp it with my thumb and forefinger.
Decorate with shapes made from any pastry off cuts. My kids LOVE getting a piece of pastry with a shape on it, or picking off the pastry shapes while the pie cools lol.
Lightly brush the pie reserved whisked egg or a little with milk (helps with browning).
Prick the pie a few times with a knife or fork (air holes).
Bake as per the instructions on your store-bought pastry. I typically bake my bacon and egg pie for 35 mins at 200 degrees celsius.