‘Good bacon & egg pie’ is Lois’ own title for this recipe. Less shameless self-promotion and more helpful categorisation on Lois’ part; no one should waste their time making or eating a bad bacon & egg pie.
This recipe was printed in one of Lois’ Listener columns in which she advises that if you are investing in an encyclopedic food bible cookbook (of the Stephanie Alexander The Cook’s Companion ilk), that a good way to decide whether the cook has your own food style at heart is to look at the bacon & egg pie recipe.
I made this pie for a Labour weekend picnic with lovely friends in the Wairarapa. Perfect for a picnic, this pie can be made the day before and is easy to transport and eat without cutlery. Lois is right: it’s good.
Good bacon & egg pie (Lois Daish, Listener, 28 October, 2006, p. 60-61)
300g plain flour
150g butter, cold from the fridge
1 free-range egg, whisked and halved
3 tablespoons ice-cold water
180g streaky bacon
6 free-range eggs
cut chives or finely chopped parsley
1/4 cup cream
salt, pepper and a grinding of nutmeg
1 cup baby peas, cooked and drained (optional)
To make the pastry:
Put the flour into a food processor bowl and add the diced cold butter. Process until the butter is finely chopped into the flour/ Put half the whisked egg into a small bowl and add the ice-cold water. Stir and add to the flour mixture through the food processor feed tube while pulsing the mixture. Tip into a bowl and use your hands to form into a smooth ball. Add a few more drops of water if the mixture refuses to come together. Wrap in plastic wrap and place in the fridge for at least 20 minutes.
To assemble and bake the pie:
Divide the pastry in half. Sprinkle a little flour on a bench a roll out one half to line a loose-bottomed 23cm pie or cake tin. Roll out the other half to a similar size to make a lid. Prick the lid lightly with a fork.
Preheat oven to 200°C. Put the bacon into a heavy frying pan and cook until brown, then lift out and place on a paper towel to drain. Cut into 2cm lengths. Scatter the bacon pieces over the pastry base and sprinkle over the peas (if using). Carefully crack the eggs over the bacon, trying not to break the yolks. Sprinkle the herbs over the eggs and season with salt, pepper and grated nutmeg.
Brush a little of the egg glaze around the edge of the base base and lower the top on. Use a knife or scissors to cut away any excess pastry, then use your fingers to crimp the edges of the two layers of pastry together. Brush the top of the pie lightly with the egg glaze and place into the oven and bake for about 30-35 minutes until golden brown on top.