4 Bacon & Egg Pies
How to make 4 delicious, classic Bacon & Egg Individual Pies, easy step by step instructions, from start to finish.
Ingredients
Method
- The hot water crust pastry:
- 500g / 18oz Plain or all-purpose flour
- 215g / 215mls Water
- 115g / 4oz Butter
- 125 / 4½ oz Lard or solid vegetable fat
- 8g / 1tsp Salt
- 1 Large Egg (Egg-wash)
- The Filling:
- 4 or 5 Large Eggs
- 30g / 2tbls Double or heavy cream
- 250g / 9oz Lean Bacon
- Salt n Pepper to taste
- Making the hot water crust pastry:
- Mix the salt and flour together
- Place the water on a low heat, add the butter and lard to the pan, bring to a simmer.
- Soon as the fats have melted, pour the hot liquid onto the flour in the bowl, and bring it all together.
- Tip the contents of the bowl out onto a non-floured surface.
- Gently knead the dough until it all comes together.
- Cut the pastry onto 4 equal pieces.
- Cover in plastic wrap or food bags, flatten them out and place in the fridge for at least 30 minutes before using.
- Making the Pie Filling:
- Trim off the bacon and cut it into 13mm or ½ inch strips.
- Break the eggs into a suitable jug, add the cream, salt and pepper, and whisk until nice and smooth.
- Assembling the pies:
- Grease four 12.5 cm / 5in non-stick individual pie tins.
- Roll out your pastry to approx: 3mm / 1/8in, thick, and cut out 4, 16.5cm / 6½in circles for the bases, and 4, 12.5cm / 5n circles for the lids of the pies.
- Place the pastry bases in the pie tins, using a small piece of waste pastry, gently press the pastry right down into the corners, make sure to leave some pastry sticking over the rim of the pie tin.
- Pour in a little of the egg mixture, just enough to cover the bottom of the pastry cases.
- Divide the bacon between the 4 pies, making sure it’s evenly distributed.
- Fill up with egg mixture to just over half-way in each pie, don’t over fill, as this egg mixture doubles in size when baking.
- At this point, preheat your oven to, 170°C / 340°F / Gas mark 3.
- Brush egg wash all around the edge of the pastry in the tin, and some around the edge of the pie lid.
- Place the lids on the top of the pie bases, and gently press it down, using your thumbs and forefingers crimp the 2 pastries together, try not to get egg wash between the pastry, and the tin, as this will stick when baking.
- Trim any excess pastry around the edge of the tins with a small dull knife, tidy up the crimping.
- Place all 4 pies on a baking tray.
- Cut 2 or 3 vent slits in the top of each pie.
- Give each pie a good coat of the egg wash.
- Place the tray on the lowest part of the preheated oven, and use the bottom element in your oven if you have one, if you don’t have separate elements in your oven, bake these in the middle of the oven.
- Now set your timer for 50 minutes.
- Remove from the oven, and place the 4 tins on a wire rack, allow them to settle and cool for 10 minutes.
- While they are still hot, carefully remove each pie from their tin.
- These delicious pies can be served hot or cold.
- Enjoy.
Equipment & products used in my kitchen and videos
