Bacon and egg pie
|3 sheets||Savoury shortcrust pastry|
|250 g||Streaky bacon, cut into 2cm pieces|
|2||Potatoes, medium, peeled, cooked and thinly sliced|
|3 Tbsp||Fresh herbs, soft, such as parsley, basil, chives or spring onion tops, chopped|
|1 to taste||Ground black pepper|
- Preheat oven to 200 degC. Place a flat baking tray in the oven to heat - the pie will sit on this and the heat will help it to crisp.
- Cut a piece of baking paper to fit a 40 x 30cm baking dish or roasting pan. It should cover the base and reach about 3-4cm up the sides. Remove the baking paper from the baking dish or roasting pan and lay it flat on your bench. Dust it with a little flour and lay two pastry sheets on top. Join the pastry sheets by pressing them together firmly with a small overlap. Roll out the pastry to cover the paper. Lift the paper with the pastry and lay it into the baking dish or roasting pan (it will reach 3-4cm up the sides).
- Sprinkle the bacon over the pastry. Top with the sliced potato and sprinkle with the herbs. Break eight whole eggs over the top.
- In a mixing bowl, lightly whisk the remaining six eggs with the milk, salt and pepper. Pour this evenly over the whole eggs.
- Roll out the remaining sheet of pastry very thinly and cut it into narrow strips. Arrange the strips in a lattice pattern on top of the pie, trimming off any excess.
- Place the prepared pie on top of the heated baking tray and bake for 12-15 minutes until the pastry is starting to puff and turn golden.
- Reduce the heat to 180 degC and bake until the pastry is golden and cooked through on the base - about a further 35-40 minutes.
- Serve warm or at room temperature with a salad and pickles or chutney. It will keep in a covered container in the fridge for 2-3 days.