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BOXING DAY EGG AND BACON PIE
This recipe comes from Beryl Scoffield, the mother of one of my oldest friends, and a woman with a reputation for her pies. This one is my ideal Boxing Day supper, to be eaten on a tray with some cornichons and a glass of beer or cider, as I slump, perfectly contented and guiltless, in front of the television.
Recipe posted by Nigella
Ingredients
FOR THE PASTRY:
- 240g plain flour
- 60g Trex or other vegetable shortening
- 60g butter
- 3-5 tablespoons salted iced water - or enough to bind
FORTHE FILLING:
- 500g pancetta or bacon, chopped into small batons
- 1 medium onion, finely chopped
- 1 spring onion, finely chopped
- Approximately 2 tablespoons chopped parsley
- 2 large eggs
- 20cm pie plate
Method
Serves: 6
- 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.
- Preheat the oven to 200ºC/gas mark 6.
- 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.
- Using one of the discs, line the 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.
- Sit on a wire rack until slightly above room temperature, or eat cold.
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