Cookbook:Bacon and Egg Pie
| Bacon and Egg Pie | |
|---|---|
| Category | Pie recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
edit- 225 g (8 oz) shortcrust pastry
- 225 g (8 oz) streaky bacon, rinds removed and chopped
- 3 standard eggs
- Salt
- Black pepper
- 1 pinch mixed herbs (optional)
- Milk or beaten egg to glaze
Procedure
edit- Preheat the oven to 190°C (370°F or gas mark 5)
- Divide the pastry into two equal portions, roll it out, and line a 20 cm (8-inch) oven-proof dish with one portion.
- Combine the bacon and eggs, then mix in any seasoning or herbs.
- Pour the egg mixture into the lined dish. Moisten the edge of the pastry then cover the dish with the second portion of rolled-out pastry.
- Seal the edges. Make a small hole in the centre to allow steam to escape. If desired, the pastry can be brushed with a beaten egg or milk to improve the browning.
- Bake for about 35–40 minutes in the preheated oven.