If you’re after a really tasty treat to celebrate National Pie Week (best week ever, right?), we highly recommend this delicious dish!
This is an old traditional farmhouse pie; it makes an excellent hot dish or it is ideal to take on a picnic. Break the eggs one by one on to a saucer or plate, so it is easy to slide them on top of the bacon.
Oven Setting: 190ºC/375ºF. Gas Mark 5 or 180ºC with a fan oven
Baking Time: 35 minutes plus a few minutes for cooking the bacon
Baking Equipment: one metal 20 cm/8 inch pie plate or flan tin (pan)
Serves: 4 to 6. Do not freeze this dish, the eggs become rubbery.
For the pastry
350 g/12 oz plain (all-purpose) flour, etc.
For the filling
350 g/12 oz bacon rashers
4 to 6 eggs
1 egg, whisked
- Make the pastry as the directions on page 000 and the information below. Wrap and allow to relax in the refrigerator for 30 minutes.
- Grill (broil) the rashers or cook them in the microwave. Do not over-cook. If they have rinds remove these; cut the rashers into 2.5 cm/1 inch pieces then cool. Hot bacon would make the pastry sticky.
- Preheat the oven and roll out the pastry until about 8 mm/1/3 rd inch in thickness. Use just over half to fit the pie plate or tin. Cut away the surplus pastry. Make a level layer of bacon.
- Break the first egg and slide it over the bacon. Repeat this step with the rest of the eggs; try and get them evenly spaced.
- Damp the edges of the bottom pastry with a few drops of water on a pastry brush. Place the rest of the pastry over the top of the filling do not press down too firmly, for you do not want to break the eggs. Cut away the surplus pastry then seal and flute the edges, see stage 6 on the left.
- Cut a slit in the centre of the pie to allow the steam to escape so giving crisp pastry. Brush with the egg. Bake until the pastry is golden brown.
NOTE: you may find it easier to cut away the surplus pastry from the bottom and top layers together, not one by one, as in stages 3 and 5.
Variation: Bacon, Egg and Mushroom Pie: discard the stalks form 225 g/8oz (½ lb) mushrooms, wipe the caps then slice thinly. Heat 25 g/1 oz (2 tablespoons) butter in a frying pan (skillet) and cook the mushrooms for 3 or 4 minutes. Season to taste then cool. Put over the bottom pastry before adding the bacon.
Get this recipe and more from Marguerite Patten in her book: