Egg and Bacon Pie (Classic)

This classic pastry topped bacon and egg pie recipe is easy to make and ideal for a light lunch or as part of a buffet.

Filling:
1 Tbsp. sunflower oil
smoked streaky bacon, cut into large lardons (250 g)
2 shallots, finely chopped
7 medium free-range eggs

Pastry:
plain flour (300 g)
butter, chilled and diced (100 g)
lard (75 g)
1 medium free-range egg yolk

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5) with a baking sheet inside.

Heat the oil in a large non-stick frying pan and fry the diced bacon. Remove with a slotted spoon, then fry the shallots for 5 minutes until soft and golden. Set aside with the bacon to cool.

For the Pastry:
Pulse the flour, a good pinch of salt, the butter and lard in a food processor until the mix resembles fine breadcrumbs. Add the yolk and enough cold water to bind. Knead on a lightly floured surface, then halve. Roll out one piece to the thickness of a pound coin, then use to line a greased 23 cm shallow pie plate or tin. Leave any excess pastry to overhang.

Scatter the bacon and shallots over the pastry base. Carefully break 6 of the eggs into the case, spacing them evenly.

Roll out the rest of the pastry to make a lid. Beat the remaining egg and brush the edge of the case. Cover the filling with the pastry lid.

Press the edges together, then trim. (You can use the trimmings to make leaf shapes, attaching them with beaten egg.) Use a fork to seal around the edge, then brush the top with beaten egg to glaze. Pierce a small hole in the centre of the pastry lid to let the steam escape.

Bake on the hot sheet for 35-45 minutes until golden and cooked through. Test by inserting a skewer into the centre - there should be no raw egg on it. Leave to stand for at least 15 minutes before serving.