BUNDT CAKE PAN WITH LID RECIPES

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BACON AND EGG PIE RECIPE - DELICIOUS. MAGAZINE



Bacon and egg pie recipe - delicious. magazine image

This classic pastry-topped bacon and egg pie recipe is easy to make and ideal for a picnic or as part of a buffet. We also have a tomato-topped bacon and egg pie, which is lighter on the pastry.

Provided by delicious. magazine

Total Time 1 hours 15 minutes

Prep Time 40 minutes

Cook Time 35 minutes

Yield Serves 8

Number Of Ingredients 9

1 tbsp sunflower oil
250g piece of smoked streaky bacon, cut into large lardons
2 shallots, finely chopped
7 medium free-range eggs
For the pastry
300g plain flour, plus extra for dusting
100g chilled butter, diced
75g lard
1 medium free-range egg yolk

Steps:

  • reheat the oven to 190°C/fan170°C/gas 5 with a baking sheet inside. Heat the oil in a large non-stick frying pan and fry the diced bacon. Remove with a slotted spoon, then fry the shallots for 5 minutes until soft and golden. Set aside with the bacon to cool.
  • For the pastry, pulse the flour, a good pinch of salt, the butter and lard in a food processor until the mix resembles fine breadcrumbs. Add the yolk and enough cold water to bind. Knead on a lightly floured surface, then halve. Roll out one piece to the thickness of a pound coin, then use to line a greased 23cm shallow pie plate or tin. Leave any excess pastry to overhang.
  • Scatter the bacon and shallots over the pastry base. Carefully break 6 of the eggs into the case, spacing them evenly.
  • Roll out the rest of the pastry to make a lid. Beat the remaining egg and brush the edge of the case. Cover the filling with the pastry lid.
  • Press the edges together, then trim. (You can use the trimmings to make leaf shapes, attaching them with beaten egg.) Use a fork to seal around the edge, then brush the top with beaten egg to glaze. Pierce a small hole in the centre of the pastry lid to let the steam escape.
  • Bake on the hot sheet for 35-45 minutes until golden and cooked through. Test by inserting a skewer into the centre – there should be no raw egg on it. Leave to stand for at least 15 minutes before serving.

Nutrition Facts : Calories 491kcals, FatContent 35.3g (14.8g saturated), ProteinContent 15.7g, CarbohydrateContent 28.1g (0.9g sugars), FiberContent 1.4g

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