Bacon and Egg Pie

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

Steps

1. 1

   Preheat the oven to 190°C (370°F or gas mark 5)

2. 2

   Divide the pastry into two equal portions, roll it out, and line a 20 cm (8-inch) oven-proof dish with one portion.

3. 3

   Combine the bacon and eggs, then mix in any seasoning or herbs.

4. 4

   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.

5. 5

   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.

6. 6

   Bake for about 35–40 minutes in the preheated oven.