Bacon and egg pie

Bacon and egg pie

This is a delicious savoury pie that really makes the most of the winning partnership between egg and pork. I love the way the whole eggs are hidden beneath the crust – if you get one when you cut into it, it’s like winning a prize. Serve this hot for supper or cold for lunch.

For this recipe you will need a 20cm/8in loose-based cake tin that is 4cm/1½in deep.


For the rich shortcrust pastry

For the filling