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BACON AND EGG PIE

225 g (8 oz) Shortcrust Pastry, made with 225 g flour


4 bacon rasher, rinded and chopped

4 eggs

60 ml milk

salt and pepper

2 tomatoes or 4 mushrooms, sliced (optional)


  1. Divide the pastry into two pieces – one slightly larger than the other. On a lightly floured surface, roll out the larger piece to a circle 2.5 cm wider than the top of an 18 cm deep pie dish and line the dish.

  2. Fry the bacon lightly in its own fat until transparent, then spread over the pastry base.

  3. Whisk the eggs in a bowl and add the milk and seasoning. Pour over the bacon and add the tomatoes or mushrooms (if using).

  4. Damp the edges of the pastry and cover with the lid, pressing the edges well together; flake and scallop the edge. Brush the top of the pie with the little egg remaining in the bowl.

  5. Bake the pie on a baking sheet in the oven at 220°C mark 7 for 15 minutes, then reduce the temperature to 180°C mark 4 and cook for a further 30 minutes. Serve hot or cold.
    Serves 4


BACON AND EGG PIE

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