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Bacon and Egg Pie: Date Added: 13 Nov 2009
Listed in: Pies

300 g (12 oz) shortcrust pastry
200 g (8 oz) bacon, chopped
salt and pepper
2 tbsp (25 g) 1 oz butter
5 large eggs
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)

Cooking Instructions

1. Roll out the pastry and line a pie dish, leaving enough for the lid and for leaves to decorate the lid.

2. Gently saute the bacon in the butter until just coloured.

3. Beat the eggs and cream together and season, keeping a tablespoon of beaten egg aside to glaze the pastry.

4. Pour the eggs, cream and bacon into the pie. Cover and seal the edges well.

5. Glaze and bake at 200┬░C, 400┬░F, mark 6, for 15-20 minutes, then reduce to 180┬░C, 350┬░F, mark 4 for a further half-hour.


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