For the final pie in British Pie Week I give you a classic. This is a real memoryjerker. Bacon and egg pie turned up quite frequently on our menu as a child in the 50s and 60s. With my mum’s light hand with the pastry and a variety of vegetables from the garden this was a staple.
The English version of Quiche? There is some discussion about where this originated, we Brits think it was a Victorian breakfast pie but in New Zealand it is a common household dish and it is common to come across it in menus of popular restaurants. So many people there claim that the pie probably originated in New Zealand. The jury is out on that one. A very popular, cheap and filling meal, hot or cold.
500g of shortcrust pastry
1 medium onion (chopped)
1 tablespoon chopped parsley
Salt and pepper
Pre heat the oven to 200oC/400of/gas 6
Cut the bacon into smallish pieces. Put the onion and bacon in a frying pan and cook on a medium heat until the onion is transparent, the bacon crisp and no liquid is left. Roll 2/3 of the pastry and line a loose bottomed flan tin. inches diameter (20cm) about 2inches (5cm) deep, then roll the remaining 1/3 into a round to make the lid.
Lightly beat 2 of the eggs with 30ml milk and season, light on the salt but heavy on the pepper. Hard boil the remaining 3 eggs and chop roughly.
Place the bacon and onion mix in the pie, add a layer of chopped hard-boiled egg and the parsley then? pour on the egg mix. Add the layer of peas and season again then put on the pastry lid. Glaze with beaten egg.
Bake for 10 minutes then reduce the heat to 180oC/350of/gas 4 and bake for another 30 minutes.