Proper bacon and egg pie

Ingredients

• 1 2/3 cups / 230 grams plain or all-purpose flour (NOT self-raising flour)
• 2/3 cups / 150 grams butter (cubed)
• 5 tablespoons ice-cold water
• 1/2 teaspoon salt
• 7 ounces / 200 grams streaky bacon (or back bacon)
• 6 large eggs (don't break the yolks)
• 2 large eggs
• 3/4 cup / 180 ml milk
• 1/2 cup / 120 ml double or heavy cream (or single /pouring cream)
• Salt and pepper to taste

Instructions

1. 1

   --- For the Shortcrust Pastry ---

2. 2

   Place the flour, butter and salt into a mixing bowl

3. 3

   Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.

4. 4

   Mix in most of the water until the dough starts to come together in a shaggy ball. Add the remaining water a few drops at a time only if the mixture seems too dry.

5. 5

   Press the dough together gently until it forms a soft ball. Do not knead the dough - handle it as little as possible.

6. 6

   Flatten the ball of dough, wrap it in clingfilm and allow it to rest in the fridge for at least half an hour.

7. 7

   --- For the Bacon and Egg Filling ---

8. 8

   Preheat oven to 190°C / 375°F

9. 9

   Cut the bacon into one-inch pieces and fry it on a moderate heat until it starts to turn brown and crispy. Don't overcook the bacon - it will continue to cook while the pie is in the oven. Allow the bacon to cool.

10. 10

    Roll two-thirds of the pastry out into a circle large enough to line a 9" pie dish with a little overhang. Your circle should be about 12" in diameter to allow for the depth of the dish. The pastry should be rolled to about one-eighth-inch thickness.

11. 11

    Layer the bacon on the bottom of the lined pie dish

12. 12

    Break 6 eggs on top of the bacon at roughly evenly spaced intervals. Be careful not to break the yolks.

13. 13

    Beat 2 eggs with the milk, cream, salt and pepper and pour the mixture over the eggs and bacon in the pie dish. If you have any milk mixture leftover you can use this to glaze the top of the pie before it goes into the oven.

14. 14

    Roll the remaining pastry into a circle large enough to cover the pie, and lay it on top of the pie.

15. 15

    Use a fork to seal the lid to the pie and trim away any excess pastry with a sharp knife. Prick the top of the pastry with a fork taking care not to pierce the egg yolks. Brush the top of the pastry with lightly beaten egg or any remaining milk mixture.

16. 16

    Pick holes on the top of the pastry with a fork to allow steam to escape whilst cooking and then brush with a little beaten egg and milk to glaze.

17. 17

    Place in the preheated oven and bake for approximately 35 minutes until golden brown.

18. 18

    Remove from the oven. You can eat this either hot or cold.