Our Bacon and Egg pie is yummy and nice and filling. If you want a guarantee that your meal will taste good then create our pie filling. We can assure you that this recipe will definitely make your mouth water because it uses our delicious multi-award winning back bacon.
The pie, which serves 6 people, can be frozen for around a month after preparation and before cooking, making it a great meal if you want something a little fancy to pull out the freezer.
500g Wiltshire back bacon
A medium-sized onion
A spring onion
2 tablespoons chopped parsley
2 large eggs
240g plain flour
60g vegetable shortening
4 tablespoons chilled and salted water
Freeze the flour with the shortening and butter for ten minutes. Turn on an oven to 200°C (400°F or Gas Mark 6).
Use a food processor to break down the block into flakes. Bind with the salted water (don’t add all of it unless it’s needed). Create two relatively flat, circular shapes from the mix and place in the fridge, covered in clingfilm, for twenty minutes.
Chop the bacon and onions, the latter quite finely. Beat the eggs with parsley and spring onion. Fry the bacon and onion with plenty of pepper.
Roll out the pastry discs to line a 20cm pie dish and a slight overhang. Use the other disc to create a lid for the pie – don’t put it on yet.
Move the onion and bacon mixture into the pastry case created for them, and add the egg mix.
Daub cold water onto the edge of the pastry case and top with the lid. Remove any excess pastry and pinch to seal the pie. Cut a hole in the lid, artistically if you wish, so that steam can be released.
Bake the pie in the preheated oven for around half an hour. Serve with a fresh parsley leaf.