Bacon And Egg Pie Recipe

1. 1

   Set the oven at Gas Mark 7 425 degrees F 220 degrees C. Roll out half the pastry and use to line the pie plate.

2. 2

   Put a baking tray in the oven to heat.

3. 3

   Arrange half the gammon over the pastry and season with plenty of pepper.

4. 4

   Carefully break the Large eggs on top of the bacon.

5. 5

   Sprinkle with parsley then carefully place the remaining gammon on top.

6. 6

   Brush the edges of ihe pastry with water.

7. 7

   Roll out the remaining pastry to a circle large sufficient to cover the pie.

8. 8

   Carefully place the pastry lid in position using the rolling pin to support the weight of the pastry as you lift it.

9. 9

   Seal the edges firmly.

10. 10

    Brush with beaten egg and cut two small slits or possibly steam holes in the top.

11. 11

    Place the pie on the warm baking tray and bake for 15 min.

12. 12

    Reduce the heat to Gas Mark 4 350 degrees F 180 degrees C for a further 20 min till the pastry is crisp and golden brown.

13. 13

    Serve warm or possibly cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.