Mum's Bacon and Egg Pie

Bacon & Egg Pie is picnic food tradition in our family.  I hope you discover how easy it is to be impressive with this pie.












Another weekend spent yacht racing: Cowes to Deauville (and getting back).  I missed the Jubilee River Pageant, and given that I have lived on (literally ON) the Thames for the best part of the last16 years, that is unforgiveable.  I hope those of you who were there enjoyed a spectacular. 

In the spare hour I had before we left on Friday, I threw together one of my mother's reliable stand-bys - a bacon and egg pie - for 'easy to eat racing food'.

Half of it was gone before we made the start.....

Bacon & Egg Pie a la Diana

Line a fairly large roasting dish with ready rolled flaky pastry/puff pastry,

Cover the bottom with bacon - either strips of streaky or chopped up bacon ends. 

Sprinkle a generous quantity of frozen peas over that

Beat up enough eggs to cover all that (with 1/4 pint of cream if you like rich) add ground black pepper, and pour it in.


Decorate the top with sliced tomatoes and strips from any left over pastry

Bake at 200 deg C until the egg mix is set and pastry golden.

(For an even more substantial pie, chop up any left over boiled spuds lurking in the fridge and throw them in with the peas.)

Eat hot (with homemade tomato ketchup) or cold, or slightly warm.  Freeze leftover slices (or make extra for the freezer).  Thawed and reheated works well too.

Bacon & Egg Pie is picnic food tradition in our family.  I hope you discover how easy it is to be impressive with this pie.