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Monday, 20 August 2007

Egg & Bacon Pie

This is a blast from the past and very retro but something I’d forgotten could taste so good with just a few simple ingredients. Encased in a crisp pastry, slicing through three generous layers and the egg yolks peeking through like little golden trinkets in a blanket of succulent bacon, this is a delicious versatile pie. This pie has the advantage of being served hot or cold. Serve with whatever side dish(s) of choice.

I used a Pyrex pie plate; I find this is just the right size for my family. This could also be baked in baking tin with the same results. I used to have an enamel plate, which gave very good results too. I’m sure you’ll already have the correct dish in mind for this recipe. Here is the recipe:

Egg & Bacon Pie

Serves 4


For The Pastry
350g (12oz) plain flour, sifted
175g (6 oz) cold butter, cut into cubes
Pinch of salt
Ice-cold water to mix

For The Filling
12 rashers of lean bacon
6 eggs, break into a bowl and leave whole
Freshly ground black pepper
1 egg yolk beaten with 1 tablespoon of water, for sealing and brushing the top of the pie

I used a greased Pyrex pie plate that measured 22cm (8½ in) diameter & 4cm (1½ in) deep. Baking paper, to place over the top of the pie whilst cooking to prevent the pastry browning too quickly.


Preheat the oven to 200°C/fan oven 180°C/400°F/Gas mark 6.

Add the flour and cubes of cold butter into a large mixing bowl. With fingertips, gently rub the butter into the flour until it resembles breadcrumbs. Sprinkle approx 3 tablespoons of ice-cold water over the top of the mixture and with a rounded knife bring the pastry together into a ball. Add more water a little at a time if needed to combine the mixture altogether, be careful not to make the pastry too soggy though. Cut the pastry into two and flatten into circles and wrap each one with cling film and place in the fridge to rest for ay least half an hour.

Roll out the first circle of pastry on a floured surface and line the bottom of the pie dish. Next, line the bottom of the pastry with 6 rashes of bacon and carefully pour the 6 eggs from the bowl over the bacon. Carefully place the last 6 rashers over the eggs trying not to break the egg yolks at all. Roll out the second circle of pastry for the top of the pie on a floured surface. Trim off the pastry hanging over the edge of the dish. Place the pastry over the top and seal the edges well; you can add a little egg wash to help seal the edges together. Make two little slits in the top with a sharp knife to let the steam escape whilst cooking. With any scrapes of leftover pastry you can cut small shapes to decorate the pie top. Brush the pie top with a little egg wash and place on a tray to go into the oven.

Cook the pie on the bottom shelf in the preheated oven with the Baking paper over the top for 1 hour. Reduce the heat in the oven to 160°C/fan oven 140°C/325°F/Gas mark 3, and carry on cooking for a further 30 minutes or until cooked and the crust golden.

Place on a wire rack to cool if serving the pie cold.

This pie can be eaten hot or cold.

Note: The pastry can be made in a food processor. Add the flour and cubed butter blitz until the mixture looks like breadcrumbs. Down the funnel add the required ice-cold water and blitz until it forms into a ball. Remove and wrap in cling film as above instructions.

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