Cornish Bacon and Egg Pie
Ingredients
Pastry
- 300g plain flour
- 75g cold lard cubed
- 75g cold butter cubed
- 1/2 tsp salt
- 125ml cold water
- Milk or egg wash to glaze
Filling
- 250g bacon lardons or cooking bacon cut into small pieces
- 8 large eggs
- Handful parsley leaves chopped
- Pinch of White or black pepper
Preparation
Put the flour, butter, lard and salt in a mixing bowl and semi rub in the fat, leaving some larger lumps. Make a well and add the water, use a butter knife to bring together and press gently into a ball. Cover and refrigerate for 1 hour or more.
If you’re using dry cure bacon you can skip cooking it first but if not, fry the bacon pieces first just long enough to release any excess water and drain it off, then set aside to cool.
Preheat fan oven to 175 degrees C. Grease a pie tin, approximately 25cm by 15cm. Flour your kitchen top and rolling pin and roll out two thirds of the pastry to fit the tin and press it into the bottom and sides. Scatter the bacon and parsley into base and make little wells for the eggs evenly distributed as you can and break one into each well. Season over the top with a good pinch of pepper. Roll out the pastry top, lay it over and cut off any excess. Pinch the edges and use any offcuts to make leaves for the top. Brush with beaten egg or milk to glaze, then bake for 40 minutes.
Notes
This pie can be served cold for breakfast, lunch, dinner, snacks, or picnics and does not require reheating. No need to blindbake the pastry, and the fillings can be added raw.
