Domestic goddess’s Egg and Bacon pie!

Domestic Goddess Egg and Bacon Pie
Serves 6
This is a perfect boxing day treat which can be made ahead of time for when your recovering from the excesses from the day/s before.
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Prep Time
45 min
Cook Time
45 min
Prep Time
45 min
Cook Time
45 min
536 calories
40 g
330 g
34 g
18 g
15 g
372 g
201 g
6 g
0 g
17 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 536
Calories from Fat 305
% Daily Value *
Total Fat 34g
Saturated Fat 15g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 330mg
Sodium 201mg
Total Carbohydrates 40g
Dietary Fiber 4g
Sugars 6g
Protein 18g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 240g plain flour
  2. 60g lard
  3. 60g butter
  4. 4 tablespoons salted iced water (or enough to bind)
  5. 1 tablespoon vegetable oil
  6. 500g thick cut smokey bacon- chopped
  7. 1 medium onion- finely chopped
  8. 1 spring onion- finely chopped
  9. 50g grated mature cheddar
  10. 10 cherry tomatoes chopped in half
  11. 2 tablespoons chopped fresh parsley
  12. 4 tablespoons double cream
  13. 9 large eggs
  14. Salt and pepper
  1. To make the filling;
  2. 1) Heat the oil in a large non-stick frying pan.
  3. 2) Pop in the bacon and onion and fry over a medium heat for 4–5 minutes until the fat is golden and crispy!
  4. 3) While waiting for the bacon to cook, place a sturdy baking tray in the oven and preheat to 190C/375F/Gas 5.
  5. For the pastry
  6. 1) Start by freezing the fats and flour together for 10 minutes, then tip out into the processor and blitz to a flaky rubble. Add enough iced water to bind, then form into 2 discs, cover them with cling film and rest in the fridge for 20 minutes.
  7. 2) Roll out one half until it is about 0.5cm/¼in thick and line a greased 23cm/9in pie plate, leaving any excess pastry overhanging the edge.
  8. Assembling the pie!
  9. 1) Scatter the bacon and onions loosely over the pastry case along with the spring onion and cherry tomatoes
  10. 2) Gently break six of the eggs into the pastry case, spacing them evenly between the bacon rashers
  11. 3) Beat the remaining eggs with the cream, chopped parsley and plenty of salt and pepper.
  12. 4) Slowly pour the beaten eggs into the pastry case, stopping every now and then to allow the beaten egg to find its way between the whole eggs and the bacon. Leave 2–3 tablespoons of the mixture in the bowl for glazing the top of the pie.
  13. 5) Roll out the rest of the pastry to make a lid for the pie. Brush the edge of the pastry case with beaten egg and milk and gently lift the pastry lid over the filling.
  14. 6) Press the edges firmly to seal, then trim. Use a fork to firmly seal the edge all the way around the pie then brush the top with the remaining beaten egg to glaze.
  15. 7) Bake the pie on the preheated baking tray for 45–55 minutes until golden-brown and cooked through.
  16. 8) Test by piercing the centre with a sharp knife – the filling should be just set. If it’s still runny, put the pie back in the oven for a few minutes. Leave to stand for at least 15 minutes before serving.
Adapted from Olivia and Sarah
Adapted from Olivia and Sarah
| BEAN Caffé | Derby's Best Cafe for Breakfast, Lunch and Catering | Friar Gate Studios |
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