Bacon, Egg and Sausage Pie


  • 8 oz / 230 g sausages, cut into 1 in / 2.5 cm pieces
  • 8 oz / 230 g bacon, derinded
  • 12 oz / 340 g short crust pastry
  • 4–6 eggs
  • freshly ground black pepper
  • beaten egg or milk, to glaze


Fry the sausages gently in a non-stick frying pan until much of the fat has run out. Drain well. Grill or fry the bacon for 3 minutes, again until a good deal of the fat has been rendered. Allow the sausages and bacon to cool. Divide the pastry into two, roll out one piece and use to line a 10 in / 25.5 cm pie dish or plate. Arrange the bacon in the bottom of the pie and the pieces of sausage on top. Carefully break the eggs, one at a time, into a cup, and slide each one into the pie, distributing them as evenly as possible. Sprinkle with pepper. Roll out the second piece of pastry and use it to make a lid for the pie. Press the pastry edges together to seal, and trim off any over-hanging pastry. Make a small slit or two in the centre to allow steam to escape. Use the pastry trimmings to decorate the pie if you wish. Brush with egg or milk to glaze, and bake in a preheated oven at 190°C / 375°F / Mark 5 for about 30 minutes. If you are using a ceramic or pottery pie dish, the bottom of the pie will bake more thoroughly if you place it on a baking sheet in the oven.