Bacon & egg pie doesn’t have a recipe – making one is sort-of instinctive. For my money:
Roll out flakey pastry. Lay half in bottom of pie tin.
Chop bacon finely & spread over pastry. Use lots of bacon – 250 grams is an absolute minimum.
Break eggs over the bacon. 6 eggs probably isn’t enough. Try 9.
Add black pepper liberally.
Top with rest of pastry. Brush with milk.
Bake until pastry is golden brown.
Even better cold than hot, but if you want some cold pie left over then best to bake two, and hide the second one.
Some people beat the eggs before adding to the pie. This practice was started by tea-room owners trying to bulk out pies with too few eggs, and could reasonably be construed as a criminal act.
Others add such things as peas and diced carrots. This is an abomination in the eyes of the Lord. SHARE With Your Friends: