Bacon and Egg Pie

 

Directions for Making Bacon and Egg Pie

Ingredients

For the filling:

1. 1 tbsp oil
2. 8–10 rashers smoked streaky bacon
3. 9 eggs
4. 4 tbsp whole milk
5. Salt and freshly ground black pepper

For the pastry:

1. 2 cups flour
2. Pinch of sea salt
3. 2/3 cup chilled butter, diced
4. 1 egg

Preparation Method

1. Preheat Oven: Place a sturdy baking tray in the oven and preheat to 375°F (190°C).

2. Cook Bacon:

   • Heat oil in a large non-stick frying pan.
   • Cut bacon in half and fry on medium heat for 4–5 minutes until golden and crisp. Turn once.
   • Remove bacon from heat and let cool.

3. Make Pastry:

   • In a food processor, pulse flour, salt, and butter until it resembles fine breadcrumbs.
   • Whisk 1 egg with 1 tbsp cold water.
   • With the processor running, add the egg mixture until dough forms a ball.
   • Turn dough onto a floured board, knead quickly, and cut in half.

4. Line Pie Plate:

   • Roll out one half of the dough to about 0.5 cm (¼ in) thick.
   • Line a greased 23 cm (9 in) pie plate, leaving excess pastry overhanging.

5. Assemble Filling:

   • Scatter cooled bacon over the pastry.
   • Gently break six eggs into the pastry, spacing them evenly.
   • Beat remaining eggs with milk, salt, and pepper.
   • Slowly pour beaten egg mixture into the pastry, allowing it to settle. Reserve 2–3 tbsp for glazing.

6. Add Lid:

   • Roll out the second half of the pastry for the lid.
   • Brush the edge of the pastry case with reserved egg mixture.
   • Gently place the pastry lid over the filling and seal edges firmly. Trim excess.

7. Seal and Glaze:

   • Use a fork to seal edges all around.
   • Brush the top with remaining beaten egg.

8. Bake:

   • Place pie on the preheated baking tray.
   • Bake for 45–55 minutes until golden brown and set.
   • Test by piercing the center with a sharp knife; it should be set. If runny, bake a few more minutes.

9. Cool and Serve:

   • Let the pie stand for at least 15 minutes before serving.