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More Nigella recipes

Egg and Bacon Pie

by . Featured in HOW TO BE A DOMESTIC GODDESS
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Introduction

This recipe (which started off as Boxing Day Pie) comes from Beryl Scoffield, the mother of one of my oldest friends, and a woman with a reputation for her pies. It’s wonderfully old-fashioned and comforting. It is undeniably good over the holidays when you easily use chopped slices of your Christmas ham, but I have since come to the conclusion that it’s at its best in the summer months, when a slice of cold pie is a deeply appealing proposition (and very much worth bearing in mind for picnics). But having said that, I love it all year round. And I must tell you that it makes for a pretty unsurpassed breakfast!

I leave the pie unglazed, which gives it a plain, pale crust, but if you wish it to have a more burnished, golden appearance, keep a little of the beaten eggs back (a tablespoon should do) and mix with a little full fat milk then gently brush this glaze over the top of the pie before it goes in the oven.

For US cup measures, use the toggle at the top of the ingredients list.

This recipe (which started off as Boxing Day Pie) comes from Beryl Scoffield, the mother of one of my oldest friends, and a woman with a reputation for her pies. It’s wonderfully old-fashioned and comforting. It is undeniably good over the holidays when you easily use chopped slices of your Christmas ham, but I have since come to the conclusion that it’s at its best in the summer months, when a slice of cold pie is a deeply appealing proposition (and very much worth bearing in mind for picnics). But having said that, I love it all year round. And I must tell you that it makes for a pretty unsurpassed breakfast!

I leave the pie unglazed, which gives it a plain, pale crust, but if you wish it to have a more burnished, golden appearance, keep a little of the beaten eggs back (a tablespoon should do) and mix with a little full fat milk then gently brush this glaze over the top of the pie before it goes in the oven.

For US cup measures, use the toggle at the top of the ingredients list.

Egg and Bacon Pie
Photo by Petrina Tinslay
Ocado

(UK only)

Please note that we’ve now introduced a shopping feature with our friends at Ocado so that you can get your ingredients delivered direct to your door, if Ocado serves your area - check at ocado.com/postcode. We hope that this will make shopping for Nigella’s recipe ingredients easier. For any queries related to your Ocado shop, head to ocado.com/customercare.

Ingredients

Serves: 6

Metric Cups

For the Pastry

  • 300 grams plain flour
  • ¼ teaspoon fine sea salt
  • 75 grams fridge cold lard or vegetable shortening (such as Trex)
  • 75 grams fridge cold butter

For the Filling

  • 2 teaspoons vegetable oil
  • 500 grams rindless bacon (roughly chopped)
  • 1 medium onion (finely chopped)
  • good few grindings of pepper
  • 1 spring onion (finely sliced)
  • approx. 3 tablespoons chopped fresh parsley
  • 3 large eggs

For the Pastry

  • 2¼ cups all-purpose flour
  • ¼ teaspoon fine sea salt
  • 6 tablespoons fridge cold lard or vegetable shortening (such as Crisco)
  • 5 tablespoons fridge cold butter

For the Filling

  • 2 teaspoons vegetable oil
  • 1 pound rindless bacon (roughly chopped)
  • 1 medium onion (finely chopped)
  • good few grindings of pepper
  • 1 scallion (finely sliced)
  • approx. 3 tablespoons chopped fresh parsley
  • 3 large eggs

Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.

Feel free to use the “swap” feature and adjust brands and quantities as needed.

Method

You will need a pie dish that measures 23cm/9 inch at the top, inside edge to inside edge.

  1. Make the pastry first. In a shallow dish that will fit in your freezer (unless you’re making the pastry by hand) mix the flour and salt. Cut both lard (or vegetable shortening) and butter into approx. 1cm / ¼-inch cubes, mix in just to cover with flour, and rest the dish in the freezer for 10 minutes. Tip this mixture into the bowl of a processor or stand mixer with the paddle or pastry paddle attached, and blitz to a flaky rubble. Add enough iced water to bind (5-6 tablespoons), going slowly and cautiously, then form into 2 discs, one slightly larger than the other, cover each disc with clingfilm and rest in the fridge for 20 minutes (see make-ahead notes for how long the dough can last in the fridge). If making the pastry by hand, just use chilled fat, without resting in the freezer, though I have to tell you that this freezing method for machinery makes for a super-elastic, accommodating and easy to use pastry.
  2. Slip a large baking sheet onto the middle rack of the oven and at the same time, heat to 200ºC/180°C Fan/400ºF.
  3. Warm the oil in a large frying pan (I use one of 28cm / 12 inches diameter) and add the chopped bacon, then cook, stirring regularly, over medium-high heat, until the fat is rendered and the bacon is just starting to crisp up at the edges. Scrape the bacon into a bowl that can take the onion, too, later, leaving the pan as oily as you can.
  4. Turn the heat to low, and fry the chopped onion for 10-15 minutes, stirring regularly, until it has begun to soften. Add to the bacon in its bowl.
  5. With a fork, beat the eggs in a jug or bowl, then grind over some pepper, add the sliced spring onion and the chopped parsley, and stir to mix. Set aside while you roll out the pastry.
  6. Take the discs of dough out of the fridge and, on a lightly floured surface, roll out the slightly larger of your two discs to line a 23cm / 9-inch pie dish, leaving an overhang. With the pie dish comfortably lined, roll out the other half to make the lid, leaving it where it is for now. Put a little cup or glass of cold water nearby!
  7. Pour the egg mixture into the bowl of bacon and onion and mix briefly, then gently spoon or scrape the mixture into the pastry-lined pie dish. With a little cold water, dampen the edges of the pastry case and cover with the rolled-out lid. Cut off excess pastry, then seal and pinch all around the rim. With the tip of a small sharp knife, cut a little X into the lid to let out steam. Carefully transfer to the hot baking sheet in the oven and bake for approximately 30 minutes, or until the pastry is cooked, and is pale gold on top, with the edges beginning to turn a deeper biscuitty gold.
  8. Sit the dish on a wire rack to cool until slightly above room temperature, or eat cold. Depending on the temperature this will take 1½ to 2 hours.

You will need a pie dish that measures 23cm/9 inch at the top, inside edge to inside edge.

  1. Make the pastry first. In a shallow dish that will fit in your freezer (unless you’re making the pastry by hand) mix the flour and salt. Cut both lard (or vegetable shortening) and butter into approx. 1cm / ¼-inch cubes, mix in just to cover with flour, and rest the dish in the freezer for 10 minutes. Tip this mixture into the bowl of a processor or stand mixer with the paddle or pastry paddle attached, and blitz to a flaky rubble. Add enough iced water to bind (5-6 tablespoons), going slowly and cautiously, then form into 2 discs, one slightly larger than the other, cover each disc with clingfilm and rest in the fridge for 20 minutes (see make-ahead notes for how long the dough can last in the fridge). If making the pastry by hand, just use chilled fat, without resting in the freezer, though I have to tell you that this freezing method for machinery makes for a super-elastic, accommodating and easy to use pastry.
  2. Slip a large baking sheet onto the middle rack of the oven and at the same time, heat to 200ºC/180°C Fan/400ºF.
  3. Warm the oil in a large frying pan (I use one of 28cm / 12 inches diameter) and add the chopped bacon, then cook, stirring regularly, over medium-high heat, until the fat is rendered and the bacon is just starting to crisp up at the edges. Scrape the bacon into a bowl that can take the onion, too, later, leaving the pan as oily as you can.
  4. Turn the heat to low, and fry the chopped onion for 10-15 minutes, stirring regularly, until it has begun to soften. Add to the bacon in its bowl.
  5. With a fork, beat the eggs in a jug or bowl, then grind over some pepper, add the sliced scallion and the chopped parsley, and stir to mix. Set aside while you roll out the pastry.
  6. Take the discs of dough out of the fridge and, on a lightly floured surface, roll out the slightly larger of your two discs to line a 23cm / 9-inch pie dish, leaving an overhang. With the pie dish comfortably lined, roll out the other half to make the lid, leaving it where it is for now. Put a little cup or glass of cold water nearby!
  7. Pour the egg mixture into the bowl of bacon and onion and mix briefly, then gently spoon or scrape the mixture into the pastry-lined pie dish. With a little cold water, dampen the edges of the pastry case and cover with the rolled-out lid. Cut off excess pastry, then seal and pinch all around the rim. With the tip of a small sharp knife, cut a little X into the lid to let out steam. Carefully transfer to the hot baking sheet in the oven and bake for approximately 30 minutes, or until the pastry is cooked, and is pale gold on top, with the edges beginning to turn a deeper biscuitty gold.
  8. Sit the dish on a wire rack to cool until slightly above room temperature, or eat cold. Depending on the temperature this will take 1½ to 2 hours.

Additional Information

MAKE AHEAD:
The pastry dough can be made 2 days ahead. Wrap the discs tightly in clingfilm and store in the fridge. Remove from the fridge about 5 minutes before you want to roll the pastry out, to let it become slightly more flexible.
The finished pie or leftovers should be refrigerated within 2 hours of baking. Cover with clingfilm and store in the fridge for up to 3 days. Eat cold.

MAKE AHEAD:
The pastry dough can be made 2 days ahead. Wrap the discs tightly in clingfilm and store in the fridge. Remove from the fridge about 5 minutes before you want to roll the pastry out, to let it become slightly more flexible.
The finished pie or leftovers should be refrigerated within 2 hours of baking. Cover with clingfilm and store in the fridge for up to 3 days. Eat cold.

Tell us what you think

What 7 Others have said

  • A delicious egg and bacon pie ideal to use up leftover ham from Christmas or served on any occasion, I added double cream and cheese to mine to make it richer can be frozen or keeps well in the refrigerator for at least 4-5 days no problem at all. Easy, economical to make and all of the family will enjoy it. Fantastic full traditional flavoured plate pie! Enjoy!

    Posted by Odelle on 11th December 2022
  • This recipe is really good! The bacon and egg filling is flavored in a classic way, and it tastes so delicious. My family devoured it! The only change I made was with the pastry. I used the gluten free pastry from “Simply Nigella” as I like its flavor and method much more than normal pastry. Either way, you can’t miss with this one. A true, simple pleasure!

    Posted by joshv41680 on 8th December 2021
  • I want to write an ode to nigella because every recipe of hers that I've tried is fail-proof. I didn't have a pie dish, so I made mini pies using a muffin tin, and for the pastry I replaced the water with 4Tbs buttermilk & an egg. I didn't cover the pies either because I'm Lazy; ended up with mini quiches & they still turned out super great, and added some grated cheese to the egg mixture. Definitely worth the few hrs it takes to make them, they're 100% emoji :)

    Posted by Mamaitse on 18th April 2016
  • This is just as scrumptious as all of your other amazing foods!!!!!

    Posted by ashvinawsome12 on 1st June 2013
  • 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 December 2012
  • 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 November 2012
  • This is super yum, beware of oversalting, as there is a lot of salty ingredients.

    Posted by manonlescaut on 2nd April 2012
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