Delia Smith Bacon And Egg Pie Recipe is a proper British pie with a crisp shortcrust crust and a filling of smoky bacon, eggs, and a lightly seasoned milk mixture. The trick is not to overcook the filling. You want the pastry golden and firm while the egg inside stays tender.
Ingredients
For the pastry
- 175g plain flour
- 75g lard or cold butter, cut into small pieces
- A pinch of salt
- Cold water, as needed
For the filling
- 6 rashers streaky bacon
- 4 large eggs
- 150ml whole milk
- Salt, to taste
- Freshly ground black pepper
For finishing
- 1 beaten egg or a little milk, for brushing the pastry
How to Make Delia Smith Bacon And Egg Pie
Step 1
Preheat the oven to 200°C, 180°C fan, or Gas Mark 6 and place a baking sheet inside to heat.
Make the shortcrust pastry by rubbing the flour, salt, and lard or butter together with your fingertips until the mixture resembles fine breadcrumbs. Add cold water gradually and bring everything together into a firm dough. Avoid working it more than necessary.
Divide the pastry into two pieces, with one slightly larger than the other. The larger piece will form the base and sides of the pie. Wrap the dough and chill it for about 15–20 minutes.
Meanwhile, place three of the eggs in a saucepan, cover with cold water, bring to the boil, and simmer for about 7 minutes. Cool them under cold running water, peel, and chop.
Step 2
Fry the bacon in a dry frying pan until the fat has rendered and the bacon is cooked. You do not need it extremely crisp because it will cook again inside the pie.
Roll out the larger piece of pastry and use it to line a greased pie or flan dish. Scatter the chopped hard-boiled eggs and bacon evenly over the pastry. Season lightly with salt and plenty of freshly ground black pepper.
Beat the remaining egg with the milk. Pour this mixture carefully over the bacon and eggs. It will seep into the filling and give the finished pie a softer, more cohesive texture.
Step 3
Roll out the remaining pastry and place it over the filling. Press the edges together firmly, trim away excess pastry, and crimp the edge with your fingers or a fork.
Cut a small slit in the centre of the pastry lid so steam can escape. Brush the top with beaten egg or milk.
Place the pie on the hot baking sheet and bake for approximately 35–40 minutes, or until the pastry is golden brown and the filling has set.
Leave the pie to rest for 10 minutes before cutting. This gives the egg filling time to settle, making the slices much cleaner.
What to Serve With Delia Smith Bacon And Egg Pie
A simple green salad is an excellent match because its fresh, crisp texture cuts through the richness of the pastry and bacon. For a more substantial meal, serve slices with buttered new potatoes and lightly cooked green vegetables.
The pie also works particularly well cold. Once cooled, the pastry firms up and the filling becomes easier to slice, making it a good choice for picnics, packed lunches, or a make-ahead meal.
Delia Smith Bacon And Egg Pie Nutrition Information
Approximate nutrition per serving, based on six servings:
- Calories: 420 kcal
- Protein: 17g
- Carbohydrates: 28g
- Fat: 27g
- Saturated fat: 14g
- Sodium: 680mg
Actual values will vary according to the pastry, bacon, butter or lard, and portion size used.
FAQs
Can I use ready-made pastry?
Yes. Ready-made shortcrust pastry makes this pie much quicker. Choose a good-quality pastry and keep it chilled until you are ready to roll it out.
Why are the eggs hard-boiled first?
The chopped hard-boiled eggs give the pie distinct pieces of egg throughout the filling. The remaining raw egg is beaten with milk and provides the softer layer that binds everything together.
Can I make the pie ahead of time?
Yes. It can be baked ahead and cooled before being stored in the refrigerator. It is also very good cold, particularly for lunch or a picnic.
How do I stop the pastry becoming soggy?
Do not add excessive liquid to the filling, and make sure the oven is fully preheated before the pie goes in. Baking it on a preheated baking sheet also gives the bottom pastry a stronger start.
Can I use butter instead of lard?
Yes. Butter gives the pastry a rich flavour, while lard produces a particularly crisp shortcrust texture. Either works well for this pie.
Should the bacon be very crispy?
No. Cook it until the fat has rendered and the bacon is cooked through, but avoid taking it too far. It continues cooking inside the pie and can become dry if it starts out heavily crisped.