Bacon and Egg Pie

Bacon and Egg Pie

52saves
1hour20min


4 people made this

This is the classic pie to take on a picnic. Carry it in the plate it was baked in, well-wrapped in a tea towel and several layers of newspaper to keep it warm.

Lynn Cole

Ingredients
Serves: 4 

  • Shortcrust Pastry
  • 1 cup plain flour
  • 1 cup self-raising flour
  • pinch of salt
  • 100g chilled butter, diced
  • 1 teaspoon lemon juice
  • 3 tablespoons iced water
  • Filling
  • 250g bacon rashers, rind removed, chopped
  • 4 large eggs
  • 1/2 cup pouring cream
  • pinch of nutmeg
  • salt and freshly ground black pepper
  • 1 egg yolk, beaten with a pinch of salt, to glaze

Directions
Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. To prepare the pastry, put the flours and salt in a large bowl, add the butter and rub into the flour between your thumbs and fingertips until the mixture resembles coarse breadcrumbs. Mix the lemon juice and water, pour over the flour and butter mixture and stir in quickly with a round-ended knife. When the dough starts to cling together, discard the knife and use the fingers of both hands to press the mixture gently together into a ball.
  2. Knead the dough lightly by pressing and turning it in the bowl until fairly smooth, then place it on a sheet of plastic wrap, press it into a disc and wrap tightly to exclude the air. Rest the dough for 20 minutes in the refrigerator before rolling out.
  3. Roll out a little more than half the pastry and line a 20–23 cm pie plate. Arrange the bacon over the base and break the eggs over the bacon. Mix the cream with the nutmeg, salt and pepper and pour over the eggs. Roll out the remaining pastry and cover the pie, pressing the edges of the lid and bottom crusts together firmly to seal. Brush the top with the beaten egg, make a few slits in the lid and rest the pie in the refrigerator for 30 minutes.
  4. While the pie is resting, preheat the oven to 200 degrees C. Bake the pie for 30 minutes, or until golden brown. Serve the pie warm or at room temperature with a green salad.

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Reviews (2)

gourmet
by
1

Altered ingredient amounts. Used light cream - 08 Jan 2009

vandaconn
0

Used different ingredients. Living in ireland I added slices of spicy "White Pudding" to give extra flavour. - 20 Feb 2009

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