Great served either hot or cold, this Egg & Bacon pie makes a tasty brunch or picnic dishThis is one of my mother-in-law’s recipes, and is the perfect pie to serve for brunch … or to take along on an early morning road trip or picnic. It also tastes great served either warm or cold.
I forgot to take a photo of the finished pie with it’s ‘top’ on – but at least the photo above shows the filling clearly (a ‘finished’ pie looks like a pie anyway, no matter what’s inside it !)
As always, you can scroll to the bottom of this page for the ‘Conversion Calculator’ if you’d like to convert the measurements into ones which suit you -:
Egg & Bacon Pie
Pastry:
170 gm Flour
90 gm Butter, chilled
1 tbsp cold Water
Filling:
4 boiled Eggs, chopped into quarters
170 gm streaky bacon, cooked & roughly chopped
1 Egg, beaten
½ cup Milk
Salt & Pepper to taste
Sieve the flour into a bowl. Rub in the butter and add the water to form a manageable dough. Knead lightly and leave to rest in the fridge for half an hour or so, before rolling out quite thinly and using to cover the base of a round pie dish measuring approximately 18 cm in diameter.
Place the filling of chopped boiled eggs and bacon inside the pastry ‘shell’. Beat the egg and milk together, add the seasoning and pour this liquid over the egg/bacon filling. Top with the remainder of the pastry, brushing with a little beaten egg if you’d like, and pricking a few holes in the surface (so that the steam can escape as the pie bakes).
Bake at 200’C/400’C/Gas Mark 6 for about 30 minutes. Serves 4 generously.
