This is such an easy and simple recipe to make, and yet the result is full of flavour, tasty and a real British classic. You will find this pie on the menu in Britain 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.
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.
Heat oven to 190ºC, 370ºF, Gas Mark 5. Grease a 20 cm (8 inch) ovenproof plate or pie dish.
Divide the pre-prepared shortcrust pastry into two halves, roll out one half and line the plate.
Grill or fry bacon until crisp - drain off the fat. Add bacon to the beaten eggs along with the seasoning and herbs if using.
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.
Bake for about 35-40 minutes until golden brown. Serve warm or cold.