Bacon and Egg Pie
The Master Pie Maker
Bacon and Egg Pie seems to an almost forgotten thing these days, but for me it does bring back some memories from my catering college days (Yes, I can remember that far back, at least for now anyway). There are a few things from those days that seem to stick in my memory some some reason and Bacon and Egg Pie is one of them.
Perhaps it’s because on opening my first bakery it was one of the things I put on the list to make. In Yorkshire where I was based, Pies of any kind were very much the order of the day and with the early training with my step father where I had mastered the art of making the perfect Pork Pie, I had a head start as far as pies were concerned.
A great many of my customers were of course mining families and a pie was an easy thing for the men to take down the mines for lunch. So, over the years pies of all shapes and sizes have become my passion, however, I have mentioned this before, to my mind, a pie must have pastry both Top and Bottom otherwise it’s not a pie. There’s nothing worse than seeing these theme pubs serving a plate of beef stew with a piece of pre-baked pastry dropped on top and calling it a pie. Plus, I’ve also seen in shops offering Custard pies, how can they be a a pie without a lid? I’s a Custard TART for goodness sake.
Now that’s off my chest, lets get down to this classic of a pie which is perfect for a summer picnic, a light lunch with a nice salad or just on it’s own with a little tomato ketchup on the side.
Bacon and Egg Pie
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Ingredients
- 4 sheets Puff pastry ready rolled , Shop bought is fine
- 6 rashers bacon roughly chopped
- 8 eggs
- ½ teacup Peas I use frozen
- 1 egg beaten, or 2 Tbsp milk
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Preheat oven to 220º or200°C (fan assisted). Lightly grease a 24 cm x 20 cm ovenproof dish.
- Place 2 of the sheets of pastry on a lightly floured board, one on top of the other. If necessary, roll out large enough to line the base and sides of the dish. Scatter over half the raw bacon. Crack the eggs on top, breaking the egg yolks if wished. Season with salt and pepper before scattering the frozen Baby Peas and remaining bacon on top.
- Brush the edges where the pastry lid will join with beaten egg or milk. Roll the remaining 2 sheets of pastry and lay over the top and seal the edges. Brush the pie top with beaten egg or milk and make a slit in the top to allow steam to escape.
- Bake for 35–40 minutes. Serve with a nice salad
Make sure the dish is not too deep. The filling should be close to the top of the dish before laying over the pastry to avoid the pie sinking during cooking.
This is the kind of dish I use
Category: Baking, British, Cuisine, Main Courses, Meals for 1 or 2, Meat, Pies & Tarts, Recipes, Teatime Treats, Snacks, Party Food, The Master Pie Maker
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The first time I went to my girlfriend’s house (now my wife), we had a lovely dinner. Afterwards, my wife’s grandmother came up to me, holding a tray of pastries, and asked “Press you to a tart?”, and a million images and suggestions flashed through my mind. Everything went much better the next time though.