Cookbook:Bacon and Egg Pie

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• 225 g (8 oz) shortcrust pastry
• 225 g (8 oz) streaky bacon, rinds removed and chopped
• 3 standard eggs
• Salt
• Black pepper
• 1 pinch mixed herbs (optional)
• Milk or beaten egg to glaze

1. Preheat the oven to 190°C (370°F or gas mark 5)
2. Divide the pastry into two equal portions, roll it out, and line a 20 cm (8-inch) oven-proof dish with one portion.
3. Combine the bacon and eggs, then mix in any seasoning or herbs.
4. Pour the egg mixture into the lined dish. Moisten the edge of the pastry then cover the dish with the second portion of rolled-out pastry.
5. Seal the edges. Make a small hole in the centre to allow steam to escape. If desired, the pastry can be brushed with a beaten egg or milk to improve the browning.
6. Bake for about 35–40 minutes in the preheated oven.

• The bacon can be fried or grilled if desired.