Bacon and Egg Pie
4 Hot Pork Main course
oz Shortcrust Pastry
fl.oz. Single Cream
Preheat the oven to 220C, 425F, Gas mark 7.
Roll out two thirds of the pastry to 6mm/1/4 inch thickness and line a 20cm/8 inch pie plate. Cut the bacon into 2.5cm/1 inch
lengths and arrange on top of the pastry.
In a bowl, beat the eggs then remove 2 tbsp for later use. Add the milk, cream, salt and pepper to the bowl, beat well and pour over
the bacon. Brush the rim of the pastry with
some of the reserved beaten egg.
Roll out the remaining pastry to 6mm/ 1/4 inch and use to cover the pie. Press
the edges firmly together and flute or decorate with a fork by pressing down firmly. Brush the top with the remaining beaten egg.
Bake in the oven for 10 minutes then reduce the heat to 180C, 350F, Gas mark 4 and bake for a further 30 minutes. Serve hot.
Pork/Bacon Recipes | General
Pork Prep & Cooking Times |
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