Classic Bacon and Egg Pie

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Classic Bacon and Egg Pie

Pie Elements

The Filling

The filling has bacon and leek that are cooked off in butter before they go into the pie. The leek goes first to sweat down and sweeten, then the bacon joins to render its fat and crisp at the edges. Keep about 100g of bacon back as whole pieces, those go on top of the pie before the lid goes on so you get long strips of bacon across the top of every slice. Freshly grated nutmeg goes in at the end to bring all the ingredients together.

The Assembly

This is the fun part. A 23cm springform tin gets lined with shortcrust pastry, then half the filling goes in. Make eight little indents in the filling and crack eight whole eggs straight into them. More filling on top, then the whole bacon strips laid over the surface. A simple cream and egg mixture goes over the lot to fill the gaps and set into a soft custard during the bake. The pastry lid goes on, crimped tight at the edges, brushed with egg wash and into the oven. The key here is leaving enough pastry hanging over the side of the tin to crimp a proper seal, at least 1.5cm of overhang.

Ingredient Notes

Shortcrust pastry:

Sheet shortcrust pastry from the freezer section of any supermarket works perfectly. If you want to make your own from scratch, by all means, it’ll be even better. Gluten-free shortcrust is also available now, just handle it gently as it’s more crumbly than the standard kind and can crack at the corners.

Smoked streaky bacon:

I like smoked streaky bacon as the fat renders into the leek and sweetens everything, and the strips lay flat over the top of the pie. The smoky note is half the flavour of the dish. Buy from your butcher if you can.

Eggs:

We're using eleven eggs in total. Eight whole eggs go straight into the pie, two are whisked with the cream for the custard, and one is beaten as a glaze for the pastry. Use the freshest eggs you can find, especially for the whole ones, you want the yolks to sit up rather than spread out when you crack them in.

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Ingredients

1 large leek
50g butter
1 Tbsp olive oil
500g smoked streaky bacon
3 cloves garlic, finely diced
Salt and pepper to taste
11 eggs (8 for the pie, 2 for the cream and one for the glaze)
300ml cream
1/2 nutmeg, grated
3 sheets shortcrust pastry
1/2 bunch chives, finely sliced
Handful parsley leaf, finely sliced

Equipment

Chopping board
Chef’s knife
23cm springform cake tin
Medium frying pan
Wooden spoon
Microplane (for the nutmeg)
Pastry brush
Whisk
Pepper mill
Wire rack (for cooling)

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Directions

MAKE THE FILLING

Preheat your oven to 180°C (350°F) fan bake.
Cut the leek by sliced in half lengthwise, then sliced thin and wash well
Dice the bacon keeping about 100g grams of whole pieces
For the filling, start by melting the butter in a medium pan, on medium heat. Once melted, add the olive oil, leek and season with salt. Gently sauté for 5 minutes.
Next, add the diced garlic, followed by the diced bacon, keeping the whole pieces aside for the pie assembly. Cook this for 5 minutes and then add the nutmeg and black pepper.
Remove from the heat and set aside.

PREPARE THE PIE

Use oil spray to lightly coat a 23cm springform cake tin, then line with shortcrust pastry on all sides.
To the cake tin add half of the leek and bacon mixture. Top with half of the chopped herbs.
Make indents in 8 spots in the bottom layer of the leek mixture and crack 8 eggs into them. Lightly season the eggs with a pinch of salt. Sprinkle over most of the remaining herbs, followed by the rest of the bacon and leek mixture.
Lay the remainder of the bacon over the top in an even layer to cover the surface. Top with the rest of the herbs.
In a separate bowl, mix together the cream and 2 eggs and season with salt.
Now pour the cream and egg mixture over top, covering the bacon.
Top with another piece of pastry, crimp well on the edges and brush with the remaining beaten egg. (if you have a couple of spare pieces of pastry and want to be fancy, place them in a pattern on top, then re-brush these lightly with the egg mixture after).

COOK YOUR PIE

Bake in a 180°C (350°F) oven for 50-55 minutes or until golden brown and cooked through.
When cooked, remove and let it sit for 20-30 minutes before you remove the mould.

Notes

Chef Tips

Wash the leeks after slicing

Leeks trap dirt and grit between the layers, you can’t see it until you slice into them. Always wash your leeks after cutting, not before. Slice them in half lengthwise, then thinly, drop into a bowl of cold water and swirl to release the grit. Lift out into a colander, the dirt sinks to the bottom of the bowl.

Get the oven hot before the pie goes in

Pastry is all about steam. The fat in the pastry needs to hit a hot oven so it steams quickly and creates the layers and pockets that make a flaky crust. If the oven isn’t hot enough, the fat just melts out before it has a chance to do its job and you end up with a dense, soggy base.

Leave enough pastry overhang

When you line the tin, make sure the pastry hangs at least 1.5cm over the top edge. That gives you enough to fold over and crimp a proper seal with the top sheet. Skip this and you’ll end up with a leaky pie and a top that slides off when you serve.

Storage

Rest the pie on a wire rack to cool completely, then transfer to a container with a tight-fitting lid. It keeps in the fridge for 3-4 days and is brilliant for prepping ahead. Eat it cold straight from the fridge or warm it back through in a 160°C oven for 15-20 minutes to crisp the pastry up again. Avoid the microwave, it’ll make the pastry soft.

FAQs

What do you serve it with?

For a hearty lunch, a simple green salad with a sharp vinaigrette and a spoonful of homemade piccalilli on the side. The acidity cuts through the richness of the pie. For a more casual meal it’s great on its own with a glass of cold beer.

Can I make this gluten-free?

Yes. Gluten-free shortcrust pastry is widely available now. Be gentle with it as it tends to crack more easily than the regular kind, especially when you’re folding it over the edge of the tin. If it does crack, just patch it with extra pastry, you’ll never see it once it’s baked.

Can I make this ahead?

Absolutely, and arguably it tastes better the next day once the flavours have settled. Bake fully, cool to room temperature, then store in the fridge for 3-4 days. Serve cold or reheat as above. Don’t try to bake it ahead from raw, the whole eggs in the middle don’t hold well unbaked.