My famous bacon and egg pie
( SERVES 6 )
Here it is, the pie that breaks hearts and wins marriage proposals. There are a few simple tricks. Firstly, roll out the pastry as thinly as you can – this makes all the difference to the pie being light and crispy on the base. Secondly, whisking some of the eggs with milk to make a custard ensures the filling is tender. I always make a big pie, as the leftovers keep in the fridge for a few days and it reheats well, but you can halve the recipe if you want and use one sheet of pastry and a 20cm x 20cm tin. Serve warm or at room temperature with a side salad and pickles or chutney.
- Preheat oven to 180°C fanbake. Place a baking tray in the oven to heat – the pie will sit on this, and the heat will help crisp the base.
- Dust the bench with a little flour. Join 2 sheets of pastry by pressing one end together firmly with a small overlap, then roll out thinly to fit into a 30cm x 20cm baking dish, covering the base and 3-4cm up the sides.
- If using potatoes, arrange them in a single layer over the base. Arrange bacon and herbs evenly on top. Break in 8 whole eggs and then run a knife through them to break up the yolks and spread them out in the dish evenly.
- In a mixing bowl, lightly whisk the remaining 4 eggs with milk, salt and pepper to taste. Pour into dish evenly over eggs.
- Roll out the remaining sheet of pastry very thinly and cut into narrow strips. Arrange in a lattice pattern on top of the pie, trimming off any excess.
- Place prepared pie on top of the heated baking tray and bake until the top is golden and the pastry is cooked through on the base (40-45 minutes).
See more of Annabel's Valentine's Day recipes