This week, Roy decided he felt like indulging. He loves bacon and eggs, but even more, he loves a good bacon and egg pie, where the bacon and eggs cook together in a pastry crust. It isn’t the health food of a nation, but as a treat, a bacon and egg pie is one of Roy’s favourites. It is also very old fashioned and Roy knows many people who have never even heard of it! It is also delicious hot, but is just as good cold, so it's perfect for picnics and lunchboxes. So this week, Roy Creates Old Fashioned Bacon And Egg Pie.
You Will Need:
- A packet of frozen puff pastry. You won’t use it all, but you need to have enough to line a pie dish and cover the pie.
- 4 or 5 raw eggs. Roy made a very big pie in a deep dish, so he used a dozen eggs. You can of course use as many as you like.
- 250 to 300 grams of bacon, rind removed and chopped.
- Cooking oil spray
- Finely chopped onion
- Chopped tomato
- Grated cheese
- Spray a pie dish with a little cooking oil and then line it with the puff pastry. If you need to join two pieces of pastry, run your fingers along the seam with a little cold water to help the pastry stick together. Use a fork to lightly press the pastry onto the inside of the dish and cut off any excess pastry.
- Put a piece of baking paper inside the pastry and fill with pastry weights (rice or beans will do fine, but don't try to cook with them afterwards!) Rest the pastry in the fridge for 10 minutes, and then blind bake for 10 minutes
- Remove the pie weights (Roy uses the baking paper to lift them up and put them into a dish).
- If you are using onion or tomato sprinkle over the pastry.
- Spread the chopped bacon evenly in the pastry shell
- Crack the eggs into the pie, on top of the bacon. You might want to spread the whites around a little, and if the yolks break don’t worry too much.
- If you like, sprinkle a little cheese over the eggs.
- Cover the pie with another sheet of pastry and press the edges down to seal. Put a few holes in the top to stop it bursting.
- Bake the pie until the pastry is puffed and golden. This will take about 20 to 30 minutes. During this time the eggs and bacon will have cooked too.
- You can eat this hot, but the most traditional is to let the pie cool in the refrigerator and serve cold, cut in wedges.