Bacon and Egg Pie

Ingredients

• 450 g ready made shortcrust pastry
• 1 beaten egg or milk, for glazing
• 30 ml oil
• 6 slices bacon, cut into 1in pieces
• 6 eggs
• salt and pepper

Directions

1. 1

   Grease a deep 8in pie tin. Roll out two thirds of the pastry and use to line the pie tin. Cover the pastry case with cling film and chill for around 30 minutes.

2. 2

   Preheat oven to 200°C/400°F/gas6. Cook the bacon in the oil until slightly crisp, then allow to cool.

3. 3

   Place the bacon evenly in the pastry case then break the eggs onto the bacon, tilting the case gently to ensure the whites flow together. sprinkle on salt and black pepper.

4. 4

   Roll out remaining pastry, brush the edges of the pastry case with water, and place the rolled out pastry on top of the pastry case. Pinch or fork together the pastry edge and cut off excess with a knife. Make a slit in the centre of the pie to allow steam to escape.

5. 5

   Brush with the beaten egg or milk to glaze.

6. 6

   Bake the pie in the oven for 10 minutes, then reduce temperature to 180°C/350°F/gas4 and bake for a further 20 minutes.

7. 7

   Enjoy hot or cold.