Bacon & Egg Pies
A classic old school recipe using hot water crust pastry.
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- •medium heat Water
- •ButterMelted
- •LardMelted
- •Plain flourAll-purpose
- •Salt
- •Lean back baconTrimmed and cut into strips
- •4-5 Large eggsDepending on pie size
- •Black pepperTo taste
- •2 tablespoons Double creamHeavy cream
- •MilkFor egg wash
- 1
Make hot water crust pastry by melting butter and lard in water over medium heat. Mix with plain flour and salt to form dough.
10 min
- 2
Knead dough, divide into four pieces, wrap in cling film, and refrigerate for at least 30 minutes.
30 min
- 3
Prepare filling by trimming and cutting bacon into strips. Crack eggs into a jug, add salt, pepper, and cream, and whisk.
5 min
- 4
Roll out pastry and cut into bases and lids for pie tins.
10 min
- 5
Preheat oven to 170°C (340°F).
5 min
- 6
Assemble pies by adding pastry base to greased tins, filling with egg mixture and bacon, and covering with pastry lid.
10 min
- 7
Brush with egg wash, crimp edges, and cut vents in the lid.
5 min
- 8
Bake pies for 50 minutes.
50 min
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Pizza
Any style of pizza