Delia Smith Bacon And Egg Pie​ Recipe

This savory Delia Smith Egg and Bacon Pie is made with chopped hardboiled eggs, streaky bacon, milk, and a flaky homemade shortcrust pastry. The result is a wonderfully rich and satisfying dish, perfect for a picnic or a light lunch. This classic recipe is delicious served warm but is especially good cold, making it a fantastic, portable meal for the whole family.

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Delia Smith Egg and Bacon Pie Ingredients

For the Filling:

• 4 large free-range eggs
• 6 rashers lean streaky bacon, rinded
• Salt and freshly milled black pepper
• ¼ pint (150 ml) milk

For the Shortcrust Pastry:

• 6 oz (175 g) plain flour
• 3 oz (75 g) lard
• A pinch each of salt and pepper
• Cold water to mix

How To Make Delia Smith Egg and Bacon Pie

1. Preheat the oven: Place a solid baking sheet on a high shelf in the oven and preheat to 400°F (200°C) or gas mark 6.
2. Hardboil the eggs: Place 3 of the eggs in a saucepan of cold water. Bring to a boil, then simmer gently for 7 minutes. Immediately cool the eggs under cold running water to stop the cooking.
3. Cook the bacon: While the eggs cook, gently grill or fry the bacon rashers until cooked through and the fat has rendered.
4. Make the pastry: In a large bowl, mix the flour, salt, and pepper. Rub the lard into the flour with your fingertips until the mixture resembles breadcrumbs. Add just enough cold water to bring it together into a firm dough.
5. Line the flan tin: Divide the pastry in half. On a lightly floured surface, roll out one half and use it to line a 7-inch (18 cm) flan tin.
6. Chop the filling ingredients: Peel the cooled hardboiled eggs and chop them into small pieces. Chop the cooked bacon into similar-sized pieces.
7. Assemble the pie: Arrange the chopped bacon and eggs evenly in the pastry-lined tin. Season with freshly milled black pepper and a very small pinch of salt, as the bacon is already salty.
8. Create the custard: In a small bowl, beat the remaining raw egg with the milk. Pour this mixture over the eggs and bacon in the pie dish.
9. Add the pastry lid: Roll out the second half of the pastry to create a lid. Dampen the edges of the pastry case with a little water or milk, then place the lid on top and press firmly to seal.
10. Decorate and glaze: Trim any excess pastry and use the trimmings to decorate the top if you wish. Cut a small steam hole in the center of the lid and brush the entire surface with milk.
11. Bake the pie: Place the pie on the hot baking sheet in the oven and bake for 10 minutes. Then, reduce the oven temperature to 350°F (180°C) or gas mark 4 and bake for a further 30 minutes until the crust is crisp and golden.

Recipe Tips

• Preheat Your Baking Sheet: Placing the pie on a preheated baking sheet helps to cook the base of the pastry quickly. This is the best trick to avoid a dreaded “soggy bottom” and ensure a crisp crust.
• Cool Eggs Rapidly: Plunging the hardboiled eggs into cold water right after cooking stops them from overcooking and prevents a dark gray ring from forming around the yolk. It also makes them much easier to peel.
• Use Lard for Flakiness: While you can make shortcrust pastry with butter, using lard creates a uniquely light, flaky, and tender crust that is traditional for savory British pies.
• Two-Temperature Baking: Starting the pie at a high temperature helps to set the pastry quickly. Reducing the heat then allows the filling to cook through gently without burning the crust, resulting in a perfectly baked pie.

What To Serve Egg and Bacon Pie

This Egg and Bacon Pie is famously good eaten cold, making it ideal picnic food. Pack it alongside a crisp green salad with a sharp vinaigrette, some crunchy coleslaw, and a jar of Branston pickle or a tangy chutney. If serving it warm for lunch or dinner, it pairs wonderfully with baked beans, mushy peas, or simple steamed green beans.

How To Store Egg and Bacon Pie Leftovers

• Refrigerate: Once completely cool, cover the pie with plastic wrap or store it in an airtight container in the refrigerator for up to 4 days. It can be eaten cold directly from the fridge.
• Freeze: This pie freezes exceptionally well. Wrap individual slices tightly in plastic wrap and then a layer of aluminum foil. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before eating cold or reheating. To reheat, place on a baking sheet in an oven at 350°F (175°C) for 15-20 minutes until warmed through.

Delia Smith Egg and Bacon Pie Nutrition Facts

• Calories: 460 kcal
• Total Fat: 30g
• Saturated Fat: 12g
• Cholesterol: 210mg
• Sodium: 450mg
• Total Carbohydrate: 29g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 18g

Frequently Asked Questions

• Can I use store-bought pastry? Yes, of course. To save time, you can use a 350g block of ready-made shortcrust pastry. Simply divide it in half and use it as directed for the base and lid.
• Can I serve this pie hot? Absolutely. It’s delicious served warm from the oven, especially for a main meal. However, allowing it to cool completely lets the filling set, making it much easier to slice neatly for picnics or packed lunches.
• Do I have to use streaky bacon? Streaky bacon is recommended because its higher fat content adds moisture and flavor to the filling. You could use back bacon for a leaner pie, but you may want to add a small knob of butter to the filling to keep it from being too dry.
• What is the purpose of the hole in the lid? The small hole acts as a steam vent. As the pie bakes, the liquid filling creates steam. The vent allows this steam to escape, which prevents pressure from building up and stops the top crust from becoming soggy.

Try More Recipes:

• Delia Smith​ Christmas Chutney Recipe
• Delia Smith​ Alpine Eggs Recipe
• Delia Smith Apple And Almond Pudding​ Recipe
• Delia Smith Apple Pie​ Recipe