The combination of bacon and eggs is divine. This pie is delicious, quick, and easy to make.
Ingredients
Filling
- 1 tbsp Sunflower oil
- 8-10 rashers smoked streaky bacon
- Nine free-range eggs
- 4 tbsp of whole Milk
- Black pepper
The pastry
- 300g/10 1/2oz plain flour, plus extra for dusting
- Sea Salt
- 175g/6oz chilled butter, diced
- One free-range egg
Method
- Heat the oil in a large, non-stick pan to make the filling.
- Fry the bacon rashers on medium-high heat for about 4-5 minutes until the fat turns golden brown and crispy. Turn them over once.
- Remove the bacon and allow it to cool. Preheat the oven to 190C/375F/Gas 5 and place a baking sheet in it.
- To make the pastry, pulse flour, butter, and salt in a food processor until it resembles fine breadcrumbs.
- Pour the egg and a tablespoon of water into the mixer while running. Continue to blend until the dough starts to form a ball.
- Turn the pastry onto a board lightly dusted with flour, quickly knead it into a ball, and then cut it in half.
- Roll out the first half to a thickness of 0.5cm/ 14in and line a 23cm/ 9in pie plate with melted butter, leaving any extra pastry hanging over the edge.
- Spread the bacon rashers evenly over the pastry case. Six eggs should be gently broken into the pastry case. They should be evenly spaced between the bacon rashers.
- Beat the remaining egg with Milk and lots of salt and pepper.
- Pour the beaten eggs slowly into the pastry case. It was stopping every so often to let the beaten egg find its way in between the whole eggs and the bacon. Keep 2-3 tablespoons in the bowl to glaze the top of your pie.
- Roll out the remaining pastry to create a lid for your pie. Brush the edge with egg and Milk beaten together and gently lift the pie pastry’s top over the filling.
- Trim the edges after pressing the edges to seal. Seal the edges with a fork all around the pie. Then, brush the top of the pie with the remaining beaten eggs to glaze.
- Bake the pie for 45-55 mins on a preheated baking sheet until golden brown and cooked through.
- The filling should be set when piercing the center with a sharp, thin knife. If the filling is still too runny, return the pie to the oven for several minutes. Let the pie stand for 15 minutes or more before serving.