A friend gave me this recipe – I think it is from a Mary Berry and/or Paul Hollywood recipe book. It is a very good pie, but I might increase the amount of filling next time I make it as I like a pie with a lot of filling. I also didn’t use 100g cream cheese and 100g cheddar, but instead used 200g of home-made ricotta as that is what I needed to use up.
Bacon and Egg Pie: for the pastry – 250g plain flour, pinch of salt, 125g cold butter, 1 beaten egg, 1 tsp lemon juice, 2-3 tsp cold water, 1 egg to glaze. For the filling – 1 tbsp vegetable oil, 1 finely chopped onion; 200g diced bacon, 200g diced tenderloin, 5 eggs, 200g ricotta or cream cheese, seasoning
Heat your oven to 200C.
To make the pastry rub the butter into the flour and salt (or whizz in a food processor). Mix the egg with the lemon juice and water and add to the flour and butter. Bring together into a dough but try not to over mix it. Wrap in clingfilm and let it rest in the fridge for 30 minutes.
To make the filling fry the onion in the oil until soft then add the bacon and tenderloin and cook for about another 10 minutes. Let the mix cool. Beat 2 eggs with the ricotta or cream cheese and season. Stir into the bacon mix.
Roll out 2/3 of the pastry and use to line a 20cm reasonable deep cake tin (i.e. about 7cm deep). Add the mix. Make three dents in the mix and crack an egg into each one. Roll out the rest of the pastry and use as a lid for the pie. Brush over some beaten egg and make a hole for steam in the centre.
Bake in the oven for 50-55 minutes until golden brown. Leave to cool for 15 minutes and eat warm or cold. It was lovely with coleslaw, but even better with baked beans.
I reckon slices of this will definitely be on the specials menu for the food truck this summer.