Bacon. There, I said it. For meat eaters everywhere the thought of a bacon sandwich in the morning warms the cockles of your heart. And if you’re splurging, an egg and bacon sandwich is something else…! A perfect combo that goes brilliantly in a pie.
To serve 4-6 you will need:
- Two packs of ready-rolled shortcrust pastry, taken out the fridge an hour before use
- 6 eggs
- At least 300g streaky smoked bacon (400g is better!)
- 4 tablespoons milk
- Freshly ground black pepper
Pre-heat the oven to 190 degrees. Place a baking tray in the oven to warm up. Grease a high-sided, loose bottomed cake tin that is roughly 19/20cm wide.
Unroll one of the packs of pastry, place on a floured surface, dust with flour and roll slightly wider so it is as wide as the tin plus 8cm.
Place this in the tin, pressing into the base and sides. Trim the side top edge so it’s roughly equal all round, around 4cm up from the base.
Cut the bacon rashers in half. Fry them until the edges are turning brown. Place them in the pastry case, keeping some aside, making four gaps so you can drop an egg in each quarter of the pie.
Crack an egg into each of the four gaps left. Place the rest of the bacon on top.
Whisk one remaining egg with the milk and season generously with the pepper. Pour this over the bacon so it gets an even spread.
Unroll the second pack of pastry and cut a rough circle slightly larger than the tin. Place this on top of the pie and tuck it within the sides which should be slightly higher than the filling. Using a fork, press round the edges of the pastry to seal them together. Pierce the middle of pastry lid to create a small steam hole.
Whisk the final egg and brush this on the pastry lid.
Place the pie on the preheated baking tray. Bake for 45 minutes or so until the top is a golden brown. Remove from the oven and cool for 15 minutes. Remove from the tin completely and either serve immediately or leave to cool completely for serving cold in the next day or so.