Bacon and Egg Pie

Bacon and egg pie is a filling classic of English cooking – crisp puff pastry holding silky egg and smoky bacon, and it holds its own served warm or cold alike.

1. Cut the bacon into small cubes and fry it in a pan with the finely chopped onion until the bacon fat renders and the onion turns glassy. Set aside to cool a little.

2. Line a pie dish with half the puff pastry and prick the base with a fork.

3. Smooth in the bacon and onion, spreading it out evenly.

4. Crack the eggs on top, drizzle with the cream, season with salt and pepper – leave the eggs whole so they make a pretty pattern when sliced.

5. Cover with the remaining puff pastry, press the edges together, brush the top with beaten egg and cut a few slits so the steam can escape.

6. Bake at 190 °C for 35-40 minutes until golden.

Tip: Excellent cold, even for a picnic – the slices will not fall apart if you let it set a little after baking.