Bacon & egg pie
I don’t think we ever went on a family picnic without a bacon and egg pie wrapped in a tea towel to keep it vaguely warm until it was devoured. Mum, like her mother, is adamant that this pie should contain only the essentials – none of this tomato, peas, onion or cheese nonsense. It’s still a family favourite and slabs of this get demolished in seconds whenever Mum makes it.
Ingredients
Bacon & egg pie
- 3 sheets flaky pastry
- 10 rashers quality bacon, cut in half
- 8 free-range eggs
- 2 tbsp chopped parsley or chives or both
- 1/4 tsp sea salt
- 1/4 tsp cracked black pepper
- milk, for glazing
Steps
Bacon & egg pie
- Preheat oven to 200ºC. Line a Swiss roll tin with pastry, ensuring it goes up the sides. Join sheets by brushing with a little water and pressing together.
- Layer bacon on the base. Break eggs over the top, pricking the yolks so they spread slightly. Scatter with herbs and season with salt and pepper.
- Cover with a pastry lid, brushing the edges with water and sealing well. Brush with milk, to glaze. Make six or so slashes in the top to let steam escape during cooking. Bake for 30 minutes or until golden and puffed up.
- Let it cool slightly in the tin, then wrap in a clean tea towel followed by a regular towel and take to your picnic.
