Farmhouse Egg and Bacon Pie

Serves	6
Prep time	15 minutes
Cook time	40 minutes
Total time	55 minutes
Allergy	Egg, Wheat
Meal type	Lunch, Main Dish, Snack
Misc	Child Friendly, Pre-preparable, Serve Cold
Region	British
By author	Karen S Burns-Booth

This is such an easy and simple recipe to make, and yet the result is full of flavour, tasty and a real British classic. You will find this pie on the menu in Britain for lunch, afternoon tea, supper, as a snack, for a picnic, in a lunch box and I am also suggesting this recipe would be great for Brunch as well.

Ingredients

250g smoked streaky bacon (cut into small pieces)
4 large free-range eggs
salt and black pepper (to taset)
340g ready-made shortcrust pastry (12 ounces)
eggs and milk (for glaze)

Optional

1/2 teaspoon mixed herbs (dried or fresh, if using fresh use 1 tablespoon)

Note

Can be frozen for up to 1 month after being baked - defrost overnight on a cooling tray or rack. Can be re-heated in a slow oven if required.

Directions

Step 1	Heat oven to 190ºC, 370ºF, Gas Mark 5. Grease a 20 cm (8 inch) ovenproof plate or pie dish.
Step 2	Divide the pre-prepared shortcrust pastry into two halves, roll out one half and line the plate.
Step 3	Grill or fry bacon until crisp - drain off the fat. Add bacon to the beaten eggs along with the seasoning and herbs if using.
Step 4	Pour egg and bacon mixture onto pastry base, dampen edges and cover with the second round of pastry. Seal edges and decorate with pastry leaves. Make a hole in the centre and brush with beaten egg and milk.
Step 5	Bake for about 35-40 minutes until golden brown. Serve warm or cold.