Good old-fashioned bacon & egg pie
We love this nostalgic recipe. This pie makes the perfect centre piece for your next garden get together or great picnic fodder.
This recipe serves 4 generously.
300g plain flour, plus extra for rolling out
pinch of salt
175g cold butter diced
1 free-range egg
2 tsp sunflower oil
10 rashers smoked (or dry cured?) streaky bacon, chopped into large pieces
9 free-range eggs
60ml whole milk
Salt and pepper
- Start by gently frying the bacon in sunflower oil for about 5 minutes until nice and golden.
- Once cooked set aside to cool and pre-heat your oven to 180C/Gas 4. To make the pastry simply pulse the ingredients together in a food processor to form fine breadcrumbs. This can also be done by hand, just make sure it stays cool.
- Whisk an egg with a drop of cold water and slowly pour into the food processor whilst it’s still running until it forms a ball.
- Roll out one half of the pastry on a floured work surface to cover a 23cm/9” pie dish.
- Scatter over the bacon and gently crack 6 free range eggs into the pastry case.
- Mix the remaining eggs with the milk, salt and pepper and carefully pour into your pie case.
- Brush the edge of the pie case with some reserved egg mix, roll out the lid and place on top. Press the edges firmly together and brush the top with the last of your egg mix. Leave plain or decorate with leaves and flowers.
- Bake for about 50-60 minutes until golden-brown and the egg has set. Test with a skewer, if it comes out clean it is done.
- Serve warm or cold the next day cut into slices.