Bacon and Egg Pie

This is an easy tasty pie – great for a rainy Sunday,picnics or even have it cold for breakfast/lunch the next day.

bacon egg pie shortcrust pastry

First you will need to make the shortcrust pastry and allow it to rest.  Mix together the following in a food processor:

~ 250g plain flour (I used gluten free, wheat free flour from Orgran)
~ 125g unsalted butter, chilled, finely chopped (it is important that this is chilled)
~ pinch salt

When it becomes like breadcrumbs, add in 1 egg, whisked with 1 tbs chilled water while the food processor is running,
Process until mixture begins to form large clumps, stopping machine before mixture forms a ball.
Knead gently to bring together, then shape into a disc and wrap in plastic wrap and refrigerate for at least 2 hours.

Once the pastry has rested, roll it 2/3 out to about 0.5cm thickness, and then lay across a greased dish that you will bake your pie in (the other 1/3 will be for the lid).  The pastry should go up and over the sides of the dish

Filling:
~ 4 rashers of bacon, trimmed and diced
~ 6-8 eggs
~ 1/2 cup grated cheese
~ salt and pepper
~ few pinches of smoked paprika

Lay about 1/3 of the bacon on bottom of pie (not too much or the base will become soggy from the rind/fat)
Break in 3 eggs over the top (keep yolks whole if you can)
Sprinkle over half of the cheese
Season with salt, pepper and paprika
Layer more bacon and 3 more eggs
Sprinkle the rest of the cheese and bacon on top

Roll out the rest of the pastry to about 0.5cm thickness and cut to fit the shape of the pie dish
Place pastry lid on the top and scrunch the pastry from the sides up to meet the lid
Cut a few lines to let the steam out
Brush the lid with a little milk
Bake for 45 mins at 180C
Leave to cool before cutting

bacon egg pie

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Categories: Dinner, Meat, Recipes | Tags: , , , , , , , | Leave a comment

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