Pie

Bacon and egg pie

Great al fresco, or just as a statement dish on the dinner table, the whole family will love this classic crusty pie.

  1. Heat the oven to 220ºC and put a baking tray inside to heat. To make the pastry, put the flour and salt in a large bowl and rub in the lard with your fingertips until the mixture resembles fine crumbs. Using a fork, stir in 4-5 tbsp cold water until the dough just begins to hold. Bring the dough together into a ball and knead lightly for a few seconds. Wrap the dough in cling film and chill for 30 minutes before using.
  2. Cut the bacon into pieces roughly 2cm x 1cm, and cook gently in a frying pan over a medium heat without any additional fat until the lean is pink and the fat is white and opaque. Leave to cool.
  3. Take two-thirds of the pastry and roll it out to make a circle 25cm in diameter. Use this to line a 20cm pie plate. Scatter the bacon pieces over the pastry and sprinkle with a little of the parsley. Season with ground black pepper.
  4. Break the eggs one by one into a saucer (trying not to break the yolks) and gently slide each one on top of the bacon. Add salt, pepper and parsley to each as you go.
  5. Roll out the remaining pastry to make a circle large enough to cover the top of the pie. Brush the edge of the pastry base in the pie dish with water and cover with the pastry lid, trimming nicely and crimping well together. Cut a hole in the middle and brush over with beaten egg.
  6. Put the pie on the heated tray and cook for 15 minutes, then turn the heat down to 180ºC and bake for 10 minutes more
    to set the eggs. Serve warm or cold.

Serves 6-8

  • 50g unsmoked back bacon rashers
  • 2 tbsp finely chopped flat leaf parsley
  • 8-10 medium eggs
  • 1 medium egg, beaten, to glaze
  • Salt and freshly ground black pepper

For the pastry:

  • 250g plain flour, plus extra for dusting
  • Pinch of salt
  • 125g lard

Picnic cookbookThis and more great recipes are featured in The Picnic Cookbook by Laura Mason (£18.99, National Trust Books).

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