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Egg and Bacon Pie

Introduction & method

This is a brilliantly simple pie that you can have any time of day including breakfast or on a picnic. Simple ingredients, simple techniques, simply wonderful.

 Egg and Bacon Pie Recipe

Make the Pastry


We are using shortcrust pastry. In a large bowl, or the bowl of a stand mixer, combine the flour and the salt. Cut the butter and lard into small cubes. If you're doing this by hand, rub in the fat with your fingertips. If using a stand mixer, use the paddle attachment to mix the fat and flour. You want to end up with a crumby mixture that looks like coarse sand. Mix in enough water to make the dough come together as a ball, then wrap it in plastic film and set aside to rest for about 30 minutes.

Prep the Filling


Remove any large bits of fat from the bacon. Cut the bacon into small pieces and sandwich them between 2 sheets of kitchen paper on a small plate. Microwave for 2 minutes then remove immediately from the paper. Transfer to another sheet of paper and set aside. Break three of the eggs into a bowl, beat them with the cream, oregano, salt and pepper.

Build the Pie


1) Sprinkle flour on the worktop. Take a bit less than half of the dough and roll it out into a disc that's a bit larger than your tin. Invert the tin on the dough and cut around it. This will be the lid - set it aside until you need it. By the way, I used an 18cm (7 inch) cake tin with a removable bottom. Smear butter on the bottom and the inside of the tin. Roll out the remaining pastry - sprinkle flour on it and place it flour-side down in the tin. Press the dough right down and against the sides - use a spare piece of dough to do this if you have sharp fingernails. Trim excess pastry from the top.

2) Place half of the bacon in a single layer on the bottom. Pour in half of the beaten egg mixture. Break the three whole eggs over this, being careful not to break the yolks. Then pour on the remaining beaten egg mixture, and the rest of the bacon.

3) Moisten the rim of the base with water. Place the lid on and press the rim and the base together to seal it. Do any kind of crimping that you like. Beat together an egg and a splash of milk and paint the top of the pie with it.

Bake the Pie


Heat your oven to 160°C (320°F) for a fan/convection oven, 180°C (356°F) conventional, gas 4. Put the pie in and bake for 35-40 minutes until golden brown.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Egg and Bacon Pie on YouTube.

 
You might also like these recipes:

Fishcakes with Parsley Sauce

Chicken and Mushroom Pie

Rag Pudding

Ingredients & Info


SHORTCRUST PASTRY
 250 grams plain (all-purpose) flour
 65 grams lard
 65 grams unsalted butter
 60 ml water
 1 tsp salt
FILLING
 150 grams bacon
 3 large (whole) eggs
 3 large (beaten) eggs
 75 ml double cream
 half a tsp salt
 half a tsp white pepper
 1 tsp oregano

PLUS

A beaten egg and a splash of milk for eggwash. You can use back bacon, streaky bacon, lardons, pancetta, whatever you like.


UNITS:
Metric
US Customary/Imperial

Serves 4 
Prep time: 20 minutes.
Pastry resting time: 30 minutes.
Cooking time: 40 minutes.
Total time: 1 hour 30 minutes.