Login Sign Up

Follow Nigella on: Facebook Twitter Vimeo Pinterest

EGG AND BACON PIE

EGG AND BACON PIE

Related Nigella Recipes

Related Community Recipes

Serves: 6

Print
  • Nigella Recipe

This recipe comes from Beryl Scoffield, the mother of one of my oldest friends, and a woman with a reputation for her pies.

It's also perfect as a Boxing Day meal solution as it can be made ahead of time and served when everyone is recovering from the excesses of the previous day/s.

Recipe posted by

Join in and share one of your own recipes

Add a Recipe

Ingredients

Switch to Cup Measures

For the pastry

  • 240 grams plain flour
  • 60 grams vegetable shortening
  • 60 grams butter
  • 4 tablespoons salted iced water (or enough to bind)

For the filling

  • 500 grams pancetta (or bacon) chopped
  • 1 medium onion (finely chopped)
  • 1 spring onion (finely chopped)
  • approx. 2 tablespoons chopped fresh parsley
  • 2 large eggs
HOW TO BE A DOMESTIC GODDESS

As featured in

HOW TO BE A DOMESTIC GODDESS

Method

  1. Make the pastry by freezing the fats and flour together for 10 minutes, then tip out into the processor and blitz to a flaky rubble. Add enough iced water to bind, then form into 2 discs, cover them with clingfilm and rest in the fridge for 20 minutes.
  2. Preheat the oven to 200ºC/gas mark 6.
  3. Cook the pancetta or bacon in a frying pan with the onion, peppering well. Beat the spring onion, parsley and eggs together, and set aside while you roll out the pastry.
  4. Using one of the discs, line a 20cm pie dish, leaving an overhang. Roll out the other half to make a lid, and set aside for one moment. Transfer the pancetta and onion mixture to the pastry-lined pie plate and pour over the spring onion, parsley and eggs. With a little cold water, dampen the edges of the pastry case and cover with the rolled-out lid. Cut off excess pastry, and seal and pinch all around the rim. Make a hole in the lid to let out steam, put in the oven and bake for 30 minutes.
  5. Sit on a wire rack until slightly above room temperature, or eat cold.

Tried this recipe?

Why not leave a comment or a suggestion?

Please note, questions and queries for the nigella.com
team cannot be answered here - please instead submit
any questions as "Kitchen Queries".

Add Comment

  • This is super yum, beware of oversalting, as there is a lot of salty ingredients.

    Posted by manonlescaut on 2nd Apr 2012 at 13.00

  • Made this today, with eggs and bacon that needed using up. followed the recipe but added a bit of cream and it was absolutely delicious

    Posted by mary.irish on 10th Nov 2012 at 16.23

  • Made today. Used 12 oz (1 package of bacon) and 4 eggs. Came out great! Would add a bit of salt next time, since I use uncured bacon, which is not very salty. Also pie crust needs a bit of salt. Next time I would add some fresh thyme and try a little soy milk (or cream, as suggested) for a more creamy texture. Think it would also be great with some chopped tomatoes or mushrooms added.

    Posted by AdultOnsetPoverty on 16th Dec 2012 at 23.35