Egg and Bacon Pie Cooking Recipes

Ingredients :

9 oz ready-made shortcrust pastry

milk, to glaze

Filling

1 oz butter

8 oz lean back bacon, rinded and diced

1 onion, chopped

4 eggs

1-2 tbsp chopped fresh parsley

pepper

1. To make the filling, melt the butter in a frying pan and fry the bacon and onion for 5 minutes, stirring.
2. Leave to cool slightly.
3. Preheat the oven to 190C / Gas Mark 5.
4. On a lightly floured surface, roll out two thirds of the pastry and use to line a 8 in flan tin set on a baking sheet.
5. Fill with the bacon and onion.
6. Make four wells in the bacon and onion mixture.
7. Break 1 egg at a time into a cup, then place one in each well.
8. Sprinkle the parsley over the top and season with pepper.
9. Roll out the remaining pastry to make a lid, dampen the pastry edges in the tin and cover with the pastry round.
10. Seal the edges well together and trim neatly.
11. Re-roll the trimmings and use to decorate the pie.
12. Brush the pastry surface with milk and bake for 45 minutes, until golden brown.
13. Serve hot or cold.

Serves 4

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