Bacon and Egg Pie
Bacon and egg pie is a British pastry classic that needs only three main ingredients and a single dish. Streaky bacon does most of the work here, since its fat and salt season the eggs as they set, so you need very little added salt. The pie eats well hot or cold, which makes it a sensible choice for picnics, packed lunches and using up a spare block of pastry.
Instructions
Heat the oven to 190°C (370°F, gas mark 5). Cut the pastry into two equal pieces and roll both out.
Line a 20 cm (8-inch) ovenproof dish with one piece of pastry. If you prefer, fry or grill the chopped bacon first, though the recipe works with it raw.
Mix the bacon and the eggs together in a bowl. Season with salt and black pepper, and add the mixed herbs if you are using them.
Pour the egg and bacon mixture into the pastry-lined dish. Wet the edge of the pastry with a little water or milk, then lay the second piece of rolled pastry over the top.
Press the edges together to seal the pie. Cut a small hole in the centre so steam can escape, and brush the top with milk or beaten egg if you want a browner crust.
Bake in the heated oven for about 35 to 40 minutes, until the pastry is golden brown and the filling is set.
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