Bacon and Egg Pie
Source and licence
"Bacon and Egg Pie" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Bacon_and_Egg_Pie, revision 4523288), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Bacon_and_Egg_Pie&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4523288
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 225 g (8 oz) shortcrust pastry
- 225 g (8 oz) streaky bacon, rinds removed and chopped
- 3 standard eggs
- Salt
- Black pepper
- 1 pinch mixed herbs (optional)
- Milk or beaten egg to glaze
Method
- Preheat the oven to 190°C (370°F or gas mark 5)
- Divide the pastry into two equal portions, roll it out, and line a 20 cm (8-inch) oven-proof dish with one portion.
- Combine the bacon and eggs, then mix in any seasoning or herbs.
- Pour the egg mixture into the lined dish. Moisten the edge of the pastry then cover the dish with the second portion of rolled-out pastry.
- Seal the edges. Make a small hole in the centre to allow steam to escape. If desired, the pastry can be brushed with a beaten egg or milk to improve the browning.
- Bake for about 35–40 minutes in the preheated oven.