Egg & Bacon Pie
by Adele Rouge, Head Chef, Admiral Court, Hallmark Care Homes
Ingredients
For the pastry
- 450g Plain flour
- 125g butter
- 125g lard
For the Filling
- 45ml oil
- 6 rashers smoked bacon, diced
- 1 large onion, finely diced
- 7-8 eggs
- Salt and pepper
Method
- Sift the flour into a large bowl, add the butter and lard then rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Add water and mix to a firm dough. Knead the dough briefly then wrap in cling film and chill while preparing the filling.
- Sweat the bacon and onions using the oil, drain and allow to cool.
- Using the pastry line a 10inch/25cm flan ring, keeping enough pastry back for the top of the pie.
- Cover the bottom of the pastry case with the bacon mix, spreading evenly.
- Break the eggs on top of the bacon, spacing them out to allow for a yolk in each slice. Tilt the tin slightly to allow the egg whites to spread around the whole of the pastry base.
- Season with black pepper and a little salt, herbs of your choice can also be added at this point if you wish.
- Dampen the edges of the flan and top with the remaining pastry, Press down and remove excess pastry.
- Brush with egg wash, make a small hole in the middle and bake for 40-45 minutes at 180c/ gas 4
- Allow to cool before cutting.
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