Bacon & Egg Pie

Prep time: 30 mins

Cooking time: 1 hr

Serves: 4

ingredients

1 pack Simon Howie Dry Cure Smoked Back Bacon

320g ready rolled shortcrust pastry

7 eggs

85g extra-mature cheddar cheese, grated

1 tbsp veg oil

Salt and pepper to taste

Method

1. Remove pastry from the fridge and allow to come to room temperature. Pre-heat the oven to 190°C (fan 170°C) with a baking tray inside.

2. Dice the bacon and cook with the oil in a frying pan on a medium heat until golden brown. Set aside to cool.

3. Cut the pastry into two pieces, but not exactly in half, as one piece will be to cover the bottom and sides of the pie dish, while the other piece will form the pie lid. Grease a 21cm pie dish and gently lay the larger of your pastry sheets into the base. Carefully press the pastry into the base and sides and leave any excess pastry to overhang.

4. Evenly spread the diced bacon over the pastry base. Carefully break 6 of the eggs into the case, evenly spaced, using the bacon to keep them separate. Scatter over the cheese and season to taste.

5. Crack the remaining egg into a small bowl, beat well, and brush the edges of the case with the egg using a pastry brush. Lay the remaining pastry sheet over the pie dish as a lid. Press the edges together and trim any excess. You can use the excess to make shapes to decorate your pie, attach them with some of the beaten egg.

6. Use a fork to seal around the edges of the pie, then brush the rest of the beaten egg over the top. Pierce a small hole in the centre of the pastry lid to let the steam escape.

7. Bake on the hot oven tray for 35-45 minutes until golden and cooked through. You can check it’s ready by putting a sharp knife in to make sure the filling is set. Leave to stand for at least 15 minutes then serve and enjoy!