Recipe Monday: Jassy’s Bacon and Egg Pie

Bacon and egg pie.  Photo by Jassy Davis.

Bacon and egg pie. Photo by Jassy Davis.

Jassy brought this bacon and egg pie along to our Winter Warmers event in November 2012.  It is a double-crust pie, made with lard pastry, with a deliciously decadent bacon and egg filling.  Perfect for those cold nights.

Jassy’s Bacon and Egg Pie

For the pastry
240g plain flour, plus extra for dusting
60g chilled salted butter, cubed, plus extra for greasing
60g chilled lard, cubed

For the filling
480g good quality unsmoked streaky bacon (make sure it’s good quality, you don’t want your pie ruined by cheap bacon bleeding salty water all over it)
150g creme fraiche
142ml pot sour cream
3 medium eggs
1 tbsp milk

Fill a small jug or glass with water and add an ice cube to chill it. Sift the flour into a mixing bowl and then add the butter and lard. Rub in with your fingertips to make fine crumbs. Add a little iced water and bring the dough together with your hands, adding more water as necessary. Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes.

Preheat the oven to gas mark 7 /220°C/ fan 200°C and place a baking tray in there to heat. Butter a loose-bottomed 20cm cake tin. Chop the bacon into 1cm wide pieces. Beat the crème fraîche, soured cream and eggs together. Season with lots of freshly ground black pepper.

Slice off 1/3 of the pastry and set aside. Dust your work surface with flour and roll out the larger round to make a circle approximately 25cm across. Use it to line the cake tin. Scatter the bacon over the pastry case, then pour over the egg mixture. Roll out the remaining pastry to make a 20cm round. Lay it in top of the pie filling and then fold down any pastry that is running up the sides and pinch them together – don’t worry if a little of the filling oozes out of the top, it’s a messy looking pie.

Brush the top of the pie with the milk and place the tin on the hot baking tray. Bake for 50 minutes to 1 hour until golden. Cool in the tin for 15 minutes, then run a knife around the edges to loosen the pie. Slide the tin sides off the pie and leave to cool completely. Chill until you’re ready to eat it – it tastes best served cold.

More of Jassy’s recipes can be found on her blog, Gin and Crumpets

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