Catherine Brown

Bacon and Egg Pie

Preparation info
  • For

    4

    servings
    • Difficulty

      Easy

Appears in
A Year in a Scots Kitchen
A Year in a Scots Kitchen

By Catherine Brown

Published 1996

  • About

This was my grandmother’s picnic pie. With salad it can be served for high tea either hot or cold.

Ingredients

  • 350 g (12 oz) packet puff pastry
  • 150 g (6

Method

Pre-heat the oven to gas mark 8/230C/450F. Cut off two-thirds of the pastry and roll out to fit the base of the tin. Put in the chopped bacon and make four hollows. Break the eggs into the hollows.

Season eggs with pepper (there will be enough salt in the bacon). Roll out the remaining third of the pastry to make a lid for the top of the pie. Wet the edges and press tog