Who ate all the Pies?
British Pie Week
Farmhouse Egg and Bacon Pie
I am a pie lover, no, I REALLY mean I LOVE pies! I love making them, creating new recipes, eating them and reading about them. I am quite simple a Pie Fanatic. So, when I saw that next week was British Pie Week, I got all in a flutter….I know that British Pie Week is hosted by a commercial company, Jus-Rol, the frozen and ready-made pastry people, but I am still embracing this week with gusto. Actually, I rather like Jus-Rol products, and I buy their flaky pastry regularly, however, when it comes to shortcrust pastry, I always make my own – and I am rather pleased to say that my shortcrust is pretty damn good! My mum taught me how to make pastry when was I was quite small, and I have never forgotten her tips for perfect pastry, such as not handling the pastry too much and to add the water bit by bit as not to get a sloppy, rubbery mess, subsequently my pastry is always light and flaky and very short.
I could have shared all sorts of posh pies with you on this inaugural “British Pie Week” day, but, this was a request by a friend who came to dinner yesterday, and so the humble egg and bacon pie it is for day one. Actually, I don’t think of this pie as being that humble in reality; it is made with my chicken’s free range eggs (hence the rich golden glaze) and dry cure Yorkshire smoked bacon, and my home-made pastry of course. I sometimes add a few herbs but with such great ingredients, the herbs are not really needed. This is such an easy and simple recipe to make, and yet the result is a pie full of flavour, a real British classic. You will find this pie on many a “caff’s” menu, and it is prefect for lunch, afternoon tea, supper, as a snack, for a picnic, in a lunch box and I am also suggesting this recipe would be great for Brunch as well. This is another recipe from my maternal grandmother and I can still remember this pie gracing her tea time table when I was little. This can be made ahead and freezes beautifully – defrost overnight, on a cooling rack so the pastry does not get a soggy bottom.
Basic Shortcrust Pastry
|Serves||340g (12 ounces)|
|Prep time||45 minutes|
|Meal type||Appetizer, Lunch, Main Dish, Side Dish, Snack|
|Misc||Freezable, Pre-preparable, Serve Cold, Serve Hot|
|By author||Karen S Burns-Booth|
- 340g SR flour (12 ozs)
- 160g butter (6 ozs)
- cold water (to mix, about 30ml)
- pinch of salt
Basic Shortcrust Pastry - my mum's recipe for shortcrust pastry which uses SR flour and not plain flour for a lovely light texture!
|Step 1||Mix flour and salt in basin, rub in the butter until it resembles fine breadcrumbs. |
|Step 2||Using a knife to cut and stir, mix with cold water to form a stiff dough. Do not over mix, light of hand is best. Allow pastry dough to chill and "relax" for 30 minutes, in a fridge or a cool place, cover the bowl or put the pastry in some cling film. |
|Step 3||Turn dough on to a floured surface and knead lightly. Roll out and use as required. |
Farmhouse Egg and Bacon Pie
|Prep time||15 minutes|
|Cook time||40 minutes|
|Total time||55 minutes|
|Meal type||Lunch, Main Dish, Snack|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
|By author||Karen S Burns-Booth|
- 250g smoked streaky bacon (cut into small pieces)
- 4 large free-range eggs
- salt and black pepper (to taset)
- 340g ready-made shortcrust pastry (12 ounces)
- eggs and milk (for glaze)
- 1/2 teaspoon mixed herbs (dried or fresh, if using fresh use 1 tablespoon)
Can be frozen for up to 1 month after being baked - defrost overnight on a cooling tray or rack. Can be re-heated in a slow oven if required.
|Step 1||Heat oven to 190ºC, 370ºF, Gas Mark 5. Grease a 20 cm (8 inch) ovenproof plate or pie dish. |
|Step 2||Divide the pre-prepared shortcrust pastry into two halves, roll out one half and line the plate. |
|Step 3||Grill or fry bacon until crisp - drain off the fat. Add bacon to the beaten eggs along with the seasoning and herbs if using. |
|Step 4||Pour egg and bacon mixture onto pastry base, dampen edges and cover with the second round of pastry. Seal edges and decorate with pastry leaves. Make a hole in the centre and brush with beaten egg and milk. |
|Step 5||Bake for about 35-40 minutes until golden brown. Serve warm or cold.|
If you want to know more about British Pie Week, there is a fun and informative website here: British Pie Week and the site also has some recipe ideas for pies too. Sunday’s Pie was a Cumberland Tattie Pot, which looked very tasty and was the winning pie for 2011:
The winning pie for 2012 was Wheatley House Pie, which is a pheasant pie with junipers, looks and sounds wonderful!
Please note, this recipe, Farmhouse Egg and Bacon Pie, has no spices in it – although I have suggested optional dried herbs. It is a classic, simple British recipe, where good free range eggs and dry cure bacon are the leading lights, along with crisp, shortcrust pastry……..spices would just mask the lovely flavours. That’s all for today, I will be posting more pie recipes throughout the week, as well as some more violet recipes and a special cake for Mothering Sunday……it will be busy week again! Bye for now, and see you later……Karen
I too am a HUGE lover of pie… our local pub entered a ‘best pub pie’ competition recently and came very close to winning… god… anything wrapped in pastry is good for me but I good pie is hard to beat… love the look of yours.. love the bacon and egg aspect, very very tasty!
Thanks Dom, I ADORE pies and this was a cracking one, simple but very tasty! I would love to enter into a Pub pie event…..may look out for them in my area of North Yorkshire.
I too love a great pie!! I think I would have to go for the Egg and Bacon Pie – so delicious!!!
I do love a great pie – wow these are wonderful – I think I would have to go for the Egg and bacon one!!! divine!!
Thanks Mary – I DO love a GOOD pie!
This looks delicious. I have never tried one but hopefully aim to resolve that by the end of the week. Perfect for my ‘Pie Day Friday’ adventures. 😉
Pie Day Friday? Is that a new event on your blog Lucy? Sounds fun…..
Karen if I ate like you, I’d be as big as a barn! Wait . . . I already am. There is no hope for me. This pie looks lovely. I only dare look.
LOL Marie! Luckily this was made to serve to friends, so I only had a small slice! LUCKILY!
I could just do with some of this egg & bacon pie now. I know your pastry will be so light and short, melt in the mouth heaven! A perfect dish to cook up for friends plus my children would adore it too! xx
Thanks Laura, it was a great sharing recipe and was a special request from a pie loving friend!
Javelin Warrior says
Karen, I’ve never seen a egg/bacon pie before, but it sounds like a scrumptious excuse to eat eggs, bacon and pastry! I would never protest and I love the decorative extras you’ve given the pie’s top crust…
Believe me, eggs and bacon in a crumbly pastry crust is VERY good!
Kentish Keg-Meg says
This pie looks great. We are certainly a pie loving family here and this one is sure to be a winner. thanks Karen
I could eat and steal all the pies! Thanks Keg-Meg!
Heather @ The SW Food Blog says
I’ve bookmarked this page so I can try out your pastry recipe – I haven’t yet found quite the perfect one! Some beautiful photography there too. X
Thanks Heather – the trick is to use half white vegetable fat for short crust and butter for flavour; make sure you add salt and always handle the pastry as LITTLE as possible, be light of hand!
Charlotte @gofreecakes says
Yum. Your pastry looks fantastic, Karen. You are right, you just can’t beat a good homemade pie!
My pastry is nearly always good, that’s down to my mum – she taught me to be light of hand!! Thanks Charlotte.
I LOVE Egg and Bacon pie! I made it for the first time last August and it was one of the best things I’ve ever eaten. Your crust looks amazing. Frankly, I’m rubbish with pastry. It always tastes good, but the general appearance leaves something to be desired. My dad, who is great with the whole decorative side of cooking just thinks I don’t apply myself enough. Thankfully, I have some very understanding grandmothers!
LOL! This did make me laugh Lauren! I love egg and bacon pie too….it is so comforting and savoury….mum taught me how to make pastry and I am a pretty dab hand at it cos’ of her tuition. 🙂
Fishfingers for tea says
I know we’ve already spoken about this on Twitter but oh wow, yum! It looks fantastic and takes me straight back to my gran’s kitchen.
Fabulous. I love to hear that recipes have brought back warm memories……thanks!
Nohting wrong with a bit of Jus-rol pastry and your pie looks great. It reminds me of a pie that my husband’s cousin makes on her hill farm, so you got that absolutely right!
Thanks Janice! I do like Jus-Rol pastry, this was my own this time though!
Angela MacLean says
Mmm pheasant and juniper sounds lush. I love pies but don’t make them that often, although I am getting better at pastry each time I do. Pork and Cider is one of my favourites.
Maya Russell says
These pies look delicious. I love the pastry designs – very arty!
Fiona Matters says
This looks gorgeous. I love pie – and egg and bacon are some of my favorite ingredients. I love the look of your pastry too. So yummy. Shared on twitter.
Fiona Matters says
I made this! https://twitter.com/fionalmatters/status/309245940106158080 – well sort of. I had half a pack of bacon left after our full English on Saturday so I used your pastry recipe and put in the bacon. However due to just having two eggs that morning I made a white sauce and added some veggies to the inside. It was lovely but gosh is the pastry short! Gluten free pastry is ALWAYS a nightmare mind.
Tracy Nixon says
Lovely recipe thank you! I love decorating my pies too with leaves etc – makes them look so homely and appealing! G+’d