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Bacon and Egg Pie    HT   MC    60mins

Serve 4     Hot   Pork   Main course



400g/14 oz Shortcrust Pastry

100g/4oz Streaky Bacon

4 Eggs

60ml/2 fl.oz. Milk

60ml/2 fl.oz. Single Cream

Salt and Pepper




1. Preheat the oven to 220C, 425F, Gas mark 7.


2. 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.


3. 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.


4. 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.


5. 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.


More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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