Cookbook:Bacon and Egg Pie

Ingredients

 * 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

Procedure

 * 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.

Notes, tips, and variations

 * The bacon can be fried or grilled if desired.