Bacon and egg pie

Bacon and egg pie

By
From
Encyclopedia of Food and Cookery
Serves
4-5

Ingredients

Quantity Ingredient
1 quantity Plain shortcrust pastry, made with 300 g plain flour
250g lean bacon rashers, rind removed, chopped
4 eggs
125ml cream
2 1/2 tablespoons parsley, chopped
freshly ground black pepper
salt
pinch nutmeg
egg, beaten, to glaze

Method

  1. Roll out just over half the pastry dough and use to line a 20–23 cm pie plate. Arrange bacon in pie shell. Break eggs and slip them in on top of bacon.
  2. Mix cream with parsley and season with salt, pepper and nutmeg. Pour over eggs.
  3. Roll out remaining pastry dough to make a lid and cover the pie. Make a slit in centre and decorate with pastry leaves made from trimmings, if liked. Rest in a cool place for 20 minutes, then glaze with beaten egg.
  4. Bake in a preheated hot oven (200°C) for about 30 minutes or until golden brown. Serve warm or cold.
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