Bacon and Egg Pie

Name: Bacon and Egg Pie
Ingredients: 225 g sausage meat, defrosted if frozen and brought to room temp; 225 g lean bacon or 225 g ham, roughly chopped; 2 eggs, lightly beaten; 350 g shortcrust pastry; 4 hard-boiled eggs, shelled and halved lenghtways; 12 teaspoon dried sage (optional); milk, to glaze

7 ingredients

14 steps

Ingredients

225 g sausage meat, defrosted if frozen and brought to room temp
225 g lean bacon or 225 g ham, roughly chopped
2 eggs, lightly beaten
350 g shortcrust pastry
4 hard-boiled eggs, shelled and halved lenghtways
12 teaspoon dried sage (optional)
milk, to glaze

Directions

1

1.
2

Preheat oven to 190 deg C/375 deg F/ Gas 5.
3

Roughly chop and break up the sausage meat with a fork and then mix the ham or bacon and beaten eggs into this.
4

2 Roll out 225g/8oz pastry and use to line a 7inch/18cm flan tin.
5

Arrange boiled egg halves cut side down on top of pastry like a clock.
6

Put one half into the centre.
7

Spread the sausage meat mixture evenly over the egg halves.
8

3.
9

Roll out remaining pastry to make pie lid.
10

Dampen the edges with water and press together to make a good seal.
11

Make a small slit in the centre to allow stem to vent.
12

Brush with a little milk.
13

Bake for 40 - 50 minutes until pastry is crisp and golden.
14

Allow to cool thoroughly in flan tin, cut into slices and serve cold.