Bacon & Egg Pie
Traditional British Recipes

Bacon & Egg Pie

In the Oven
serves 6

This bacon and egg pie keeps the classic flavours but makes the method reliable: crisp shortcrust pastry, smoky bacon, softly set boiled eggs and a little mustard cream to bring the filling together.

Serve it warm with salad and pickles, or let it cool and slice it for lunchboxes or a picnic. Resting the pie before cutting helps the filling settle and gives neat wedges.

PieDinnerLunchComfort Food
20 mins prep40 mins cook1 hr total

  1. Heat the oven to 200°C/180°C fan/gas 6. Put a baking tray on the middle shelf to heat up.

  2. Cook the chopped bacon in a dry frying pan for 5–6 minutes until the fat has rendered and the edges are just crisp. Lift onto kitchen paper and leave to cool slightly.

  3. Mix the cream, mustard, spring onions, parsley and black pepper in a jug. The bacon should add enough salt, so taste before adding any extra.

  4. Lightly flour the worktop and use just over half the pastry to line a 20cm pie dish, leaving a small overhang. Scatter in half the bacon, layer over the sliced boiled eggs, then add the remaining bacon.

  5. Pour the mustard cream evenly over the filling. Brush the pastry rim with beaten egg, cover with the remaining pastry and crimp the edges to seal.

  6. Brush the top with beaten egg and cut two small steam holes. Bake on the hot tray for 35–40 minutes, until the pastry is deep golden and crisp.

  7. Rest for 15 minutes before slicing. Serve warm with salad, pickles or buttered greens, or cool completely for packed lunches.

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