This one’s a proper throwback. A big, hearty slab of bacon and egg pie with buttery pastry, a little mustard kick, and that glorious wobble in the middle. Mum used to make a version of this when I was a kid — no fuss, no fancy touches, just bacon, eggs, and whatever cheese was lurking in the fridge. It was the kind of meal you could eat hot with a fork straight from the pie dish or cold the next day in a lunchbox, where it somehow tasted even better.
Delia’s take on it is, of course, a bit more polished than Mum’s — with a splash of milk and a grating of nutmeg, and a crust that behaves. But the soul of it’s the same: deeply British, unapologetically filling, and the sort of thing that makes you forget you ever considered ordering takeaway.
Why You’ll Love It
- The leftovers are dangerously good cold — fridge raids guaranteed
- It feeds a crowd — or you for several very happy lunches
- You can customise the filling — herbs, different cheeses, whatever’s knocking about
- Perfect picnic food — travels well and doesn’t mind being eaten with your hands
- Smells like heaven while baking — that golden pastry meets bacon scent? Unreal
- Comforting as heck — honestly, this is edible therapy
Ingredients
- 500g shortcrust pastry (store-bought is fine, no judgment)
- 200g bacon, chopped
- 4 large eggs
- 1 medium onion, finely chopped
- 100g cheddar cheese, grated
- 250ml milk
- 1 tsp Dijon mustard
- Pinch of nutmeg
- Salt and black pepper, to taste
How to Make It
Sort the pastry base:
Preheat your oven to 190°C (375°F). Roll out two-thirds of the pastry and gently line a 9-inch pie dish. Don’t stretch it — that’s how you get shrinkage. Prick the base with a fork and chill it while you get on with the filling.
Crisp up the bacon:
Chuck the bacon into a dry skillet and fry until it’s golden and just crisp. Remove and set aside. Try not to eat too much of it as you go — easier said than done.
Soften the onions:
In the leftover bacon fat (glorious stuff), cook the onions on medium heat until soft and golden. Not burnt. Not raw. Just soft and sweet.
Whisk up the filling:
In a large mixing bowl, beat the eggs with the milk, mustard, nutmeg, salt, and pepper. Stir in the cheese, cooked bacon, and onion. The smell at this point? Tempting enough to drink it. Don’t, though.
Fill it up:
Pour the mixture into your chilled pastry base. It might look a bit liquidy, but trust the process — it sets beautifully.
Seal the deal:
Roll out the remaining pastry and pop it over the top. Crimp the edges with a fork, and make a small slit in the centre to let steam escape. If you’re feeling fancy, brush the top with a little beaten egg or milk.
Bake until golden and proud:
Into the oven for about 35–40 minutes. It’s done when the pastry is golden and the centre is firm. Let it sit for 5–10 minutes before slicing — it settles a bit and slices way better.
Common Mistakes and How to Dodge Them
Why’s my bottom soggy?
Classic pie woe. Try blind-baking your base for 10 mins before adding the filling. Also, make sure your bacon and onions are cooled before mixing in.
Eggy filling spilled over the sides?
Overfilled, most likely. Leave a bit of room — the filling puffs slightly.
Pastry shrinking away from the edges?
Could be overworked or too warm. Rest it in the fridge before baking to stop it sulking in the oven.
Is mustard necessary?
Technically no, but it adds a gentle zing that balances the richness. Skip it if you must — or swap for English mustard if you’re feeling bold.
Storage and Reheating
Fridge: Cool completely, then wrap or store in an airtight container. Keeps well for 3 days.
Freezer: Freeze whole or in slices — wrap tightly in cling film and foil. Lasts up to 3 months.
To reheat:
- Oven: 180°C, covered loosely with foil, for 15–20 mins
- Microwave: Works in a pinch, but the crust won’t be crispy
- Stovetop: Slice and warm in a nonstick pan with a lid on low heat — surprisingly effective
Frequently Asked Questions
Can I make it vegetarian?
Yep. Swap bacon for sautéed mushrooms, spinach, or leeks — just cook out the moisture first.
What if I don’t have mustard?
No panic — leave it out or try a little Worcestershire sauce or a smidge of horseradish.
Could I add herbs?
Absolutely. Thyme, chives, even a bit of sage would be lovely. Just don’t go overboard.
How do I know it’s fully cooked?
A knife in the middle should come out clean-ish, and the pastry will be golden and crisp.
Nutrition Facts (Per Serving):
- Calories: 480
- Fat: 31g
- Carbs: 30g
- Protein: 18g
- Sodium: 650mg
- Sugar: 2g
Try More Delia Smith Recipes:
Delia Smith Bacon And Egg Pie
Description
Crispy pastry, creamy eggs, salty bacon, and a touch of mustard — this British classic pie is hearty, nostalgic, and endlessly satisfying.
Ingredients
Instructions
- Preheat oven to 190°C. Line a 9″ pie dish with two-thirds of the pastry.
- Fry bacon until crisp; set aside. Sauté onion in bacon fat until golden.
- Whisk eggs, milk, mustard, nutmeg, salt, and pepper. Stir in cheese, bacon, and onion.
- Pour into pie shell. Cover with remaining pastry, seal edges, and cut a small vent.
- Bake for 35–40 mins until golden. Let rest briefly before slicing.
Notes
- Blind bake base for extra crispiness.
- Cool bacon/onions before mixing to avoid scrambling the eggs.
- Add herbs like thyme or chives for extra flavour.
- Keeps well — brilliant for packed lunches or picnics.