Deep-filled egg and bacon pie

Deep-filled egg and bacon pie
  • Serves icon Serves 8-10
  • Time icon Hands on time 1 hour, plus 1 hour cooking time

This simple pie recipe works as a great weekend breakfast alternative or as a hearty dinner.

Nutrition: per serving

Calories
470kcals
Fat
32.6g (15.3g saturated)
Protein
17.5g
Carbohydrates
29.4g (2.2g sugars)
Salt
1.8g
Calories
470kcals
Fat
32.6g (15.3g saturated)
Protein
17.5g
Carbohydrates
29.4g (2.2g sugars)
Salt
1.8g

Ingredients

  • 300g (about 10) rindless smoked back bacon rashers
  • 25g butter, plus extra for greasing
  • 2 bunches of spring onions, trimmed and thinly sliced
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh chives
  • 10 medium free-range eggs
  • 100ml double cream
  • ¼ tsp freshly grated nutmeg

For the pastry

  • 350g plain flour, plus extra for dusting
  • ¾ tsp salt
  • 90g chilled butter, cut into pieces
  • 90g chilled lard, cut into pieces

Method

  1. Put a heavy-gauge baking sheet on the middle shelf of the oven. Preheat the oven to 190°C/fan170°C/gas 5. Stack up the bacon rashers and cut lengthways in half, then across into short strips. Heat a large frying pan over a high heat, add half the bacon, then fry briskly for 3-4 minutes until crisp and lightly golden. Set aside with a slotted spoon, then repeat with the remaining bacon. Clean the pan.
  2. Lower the heat and add the butter to the pan. When it has melted, add the spring onions and cook gently for 1 minute. Remove the pan from the heat, leave to cool slightly, then stir in the cooked bacon and herbs.
  3. For the pastry, put the flour and salt in a food processor. Add the butter and lard, then whizz briefly until the mixture looks like fine breadcrumbs. Tip into a bowl and stir in just enough cold water to bring the mixture together into a ball.
  4. Knead briefly on a lightly floured surface, then cut off a 200g piece and set aside. Roll out the remaining pastry and use to line the base and sides of a lightly buttered 5.5cm deep, 20cm loose-bottomed round tin, leaving the edges overhanging.
  5. Separate one of the eggs and set the yolk aside in a cup. Lightly beat the egg white and another egg with the cream, nutmeg, a little salt and some pepper in a small jug. Scatter two-thirds of the bacon mixture over the base of the tin and drizzle over half the cream mixture.
  6. Carefully break the remaining eggs one at a time into a cup and slide them side-by-side onto the top of the bacon mixture, taking care not to break the yolks. Season them lightly, scatter over the remaining bacon mixture, then drizzle over the remaining egg and cream mixture.
  7. Brush the overhanging pastry with a little water. Roll out the remaining pastry into a round, carefully lay it over the top of the pie and press the pastry edges together. Neatly trim ›back the overhanging pastry to 2cm, brush with a little more water, then roll it over on itself to form the edge of the pie. Crimp it well between your fingers, lightly score the top in a criss-cross pattern and cut a small slit in the centre of the lid.
  8. Beat the reserved egg yolk with 1 tsp water and brush generously over the top of the pie. Re-knead and roll out the pastry trimmings, cut into leaves and use to decorate the top of the pie. Brush them with a little more glaze, slide the pie onto the baking sheet and bake for 1 hour or until the pastry is golden. Remove from the oven and set aside for 30 minutes. Carefully remove from the tin and serve warm, cut into wedges.

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