Bacon and egg pie cooked

Hairy Bikers Bacon & Egg Pie with a twist

In a nod to Cumbrian-born chef and half of the Hairy Bikers - Dave Myers, who sadly died in February 24, we’ve taken their Bacon & Egg Pie and added a couple more ingredients. It’s still quick and easy to make and great served warm or cold. A great one for the family ahead of Easter or for summer picnics, or, well, any time.
Keyword bacon and egg, Cumbria
search Breakfast and brunch, Lake District & Cumbria, Lunch/Light Bites, Main meals
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6
Author Hairy Bikers adapted by The Lakes Free Range Egg Co.

Ingredients

For the filling

  • 1 tbsp sunflower oil
  • 8 –10 rashers smoked streaky bacon
  • 9-10 free-range eggs
  • 4 tbsp whole milk
  • 1 tspn onion salt or garlic granules
  • salt and freshly ground black pepper

For the pastry

  • 300 g/10½oz plain flour plus extra for dusting
  • good pinch of salt
  • 175 g/6oz chilled butter diced
  • 1 free-range egg

Instructions

  • To make the filling, heat the oil in a large non-stick frying pan.
  • Cut the bacon rashers in half and fry over a medium heat for 4–5 minutes until the fat is golden and crisp, turning them once.
  • Remove bacon from the heat and leave to cool. Place a baking tray in the oven and preheat to 190C (170-180C fan)/375F/Gas 5.
  • For the pastry, pulse the flour, salt, and butter in a food processor until it resembles breadcrumbs.
  • Whisk the egg with a tablespoon of cold water and pour onto the flour and butter mixture with the motor running. Continue blending until the dough begins to form a ball.
  • Turn the pastry out onto a lightly floured board, knead quickly into a ball and cut in half.
  • Roll out one half until it is about ½ -/¼in thick and line a greased 23cm/9in pie plate, leaving any excess pastry overhanging the edge.
  • Scatter the bacon loosely over the pastry case. Gently break 7-8 of the eggs into the pastry case, spacing them evenly between the bacon rashers.
  • Beat the remaining eggs with the milk, onion salt/garlic and plenty of salt and pepper.
  • 10. Slowly pour the beaten eggs into the pastry case allowing the beaten egg to find its way between the whole eggs and the bacon. Save 2–3 tablespoons of the mixture in the bowl for glazing the top of the pie.
  • 11. Roll out the rest of the pastry to make a lid for the pie. Brush the edge of the pastry case with beaten egg and milk and gently lift the pastry lid over the filling.
  • 12. Press the edges firmly to seal, then trim. Use a fork to firmly seal the edge all the way around the pie then brush the top with the remaining beaten egg to glaze.
  • 13. Bake the pie on the preheated baking tray for 45–55 minutes until golden-brown and cooked through.
  • 14. Test by piercing the centre with a sharp knife – the filling should be just set. If it’s still runny, put the pie back in the oven for a few minutes. Leave to stand for at least 15 minutes before serving.

Notes

Discover more recipes from The Lakes - click here  
The original Hairy Bikers recipe can be found at:BBC Food recipes