Cookbook:Bacon and Egg Pie

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Ingredients[edit]

  • 225g (8 oz) shortcrust pastry
  • Filling:
    • 225g (8 oz) streaky bacon, rinds removed and chopped
    • 3 medium eggs
    • salt and pepper
    • pinch mixed herbs (optional)
    • milk or egg to glaze

Preparation[edit]

  1. Pre-heat the oven to 190ºC (370ºF or gas mark 5)
  2. Divide the pastry into two equal portions, roll it out and line a 20 cm (8 inch) oven proof dish with one portion
  3. Add the bacon to the eggs and mix. The bacon can be fried or grilled if preferred
  4. Add any seasoning or herbs
  5. Now pour the mixture from step 4 into the dish. Moisten the edge of the pastry then cover the dish with the second portion of pastry
  6. Seal the edges. Make a small hole in the centre to allow steam to escape. The pastry can be brushed with a beaten egg or milk to improve the browning.
  7. Bake for about 35-40 minutes.