Egg and Bacon Plate Pie

North East England


Preparation info

  • Difficulty


  • Serves


Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

This is my maternal grandmother’s recipe and is such an easy one to make. It was one her staple recipes for the high teatime table when served with homemade fruit cake, salad and freshly baked bread with butter. Please note that this has no spices in it, although I have suggested optional dried herbs. It’s a simple British recipe where good free-range eggs and dry cure bacon are the leading lights along with crisp, shortcrust pastry.



  • 225 g plain flour
  • Salt
  • 115 g butter or white vegetable fat
  • 2 tablespoons cold water


  • 225 g smoked streaky bacon, rinds removed and chopped
  • 4 free-range eggs, beaten
  • Salt and black pepper, to taste
  • Milk or beaten egg, to glaze
  • 1 pinch mixed herbs (optional)


  1. Heat oven to 190°C/370°F/Gas mark 5. Line a 20cm (8”) ovenproof plate or foil baking dish.
  2. Mix flour and salt in a basin, rub in fat. Using a knife to cut and stir, mix with cold water to form a stiff dough.
  3. Turn dough on to a floured surface and knead lightly. Roll out and use as required below.
  4. Divide the pastry into 2, roll out and line the plate.
  5. Grill or fry bacon until crisp then drain off the fat. Add bacon to the beaten eggs along with the seasoning and herbs if using.
  6. Pour mixture onto pastry lined plate, dampen edges and cover with the second round of pastry.
  7. Seal edges and decorate with pastry leaves. Make a hole in the centre and brush with beaten egg or milk.
  8. Bake for about 35-40 minutes until golden brown. Serve warm or cold.