Delia Smith’s Bacon and Egg Pie is made with bacon, pork loin, eggs, cream cheese, cheddar cheese, and chives. This delicious Bacon and Egg Pie recipe creates a hearty dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 6 people.
Delia Smith Bacon And Egg Pie Ingredients
For the pastry:
- 275g (9¾oz) plain flour
- A pinch of salt
- 135g (4½oz) cold unsalted butter, cut into cubes
- 1 medium egg, beaten
- 1 tsp lemon juice
For the filling:
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 1 garlic clove, crushed
- 200g (7oz) bacon, cut into cubes
- 200g (7oz) pork loin, cut into small cubes
- 5 medium eggs
- 100g (3½oz) cream cheese
- 100g (3½oz) grated cheddar cheese
- 1 tbsp chopped chives
- 1 egg, beaten (for glazing)
- Salt and black pepper
How To Make Delia Smith Bacon And Egg Pie
- Make the pastry: Mix the flour and salt in a bowl. Add the butter and rub it in until it looks like fine crumbs. Mix the beaten egg with lemon juice and 3 tablespoons of water. Make a well in the flour mixture, pour in some of the egg mix, and use a knife to mix until the dough comes together. Knead it lightly into a ball, wrap it in cling film, and chill for 30 minutes.
- Prepare the filling: Heat oil in a pan over medium-low heat. Cook the onion and garlic for about 8 minutes until soft. Add bacon and pork, cook for 10 minutes until the liquid evaporates, and let it cool.
- Preheat oven to 200°C (400°F) / Gas 6.
- Assemble the pie: Beat two of the eggs with cream cheese. Add the cheddar and chives, season with salt and pepper, and mix with the cooled meat. Roll out two-thirds of the pastry to line the cake tin. Roll out the rest for the lid. Put the filling into the pastry case. Make three small wells in the filling and crack the remaining eggs into them. Brush the edge of the pastry with beaten egg, place the lid on top, seal the edges, and trim any extra pastry. Brush the top with the beaten egg and make a small hole in the center.
- Bake: Bake for 50-55 minutes until golden brown. Let it cool for at least 15 minutes before cutting. Enjoy hot or cold.
Recipe Tips
- Chill the pastry: After making the dough, put it in the fridge for at least 30 minutes. This keeps it firm and easier to roll out.
- Cool the filling: Let the bacon and pork cool down before adding it to the pie. This helps keep the pastry from getting soggy.
- Roll out evenly: Roll the pastry to the same thickness all over. This helps the crust cook evenly.
- Seal the edges: Press the edges of the pastry together well before baking to stop the filling from leaking out.
- Make a steam hole: Cut a small hole in the top of the pie before baking. This lets steam escape and helps the pie cook evenly.
What to Serve With Bacon And Egg Pie?
This hearty Bacon and Egg Pie pair well with a simple green salad, roasted vegetables, or crispy potato wedges. It can also be served alongside baked beans, sautéed spinach, or a fresh tomato salad for a delicious dinner.
How To Store Leftovers Bacon And Egg Pie?
- Refrigerate: Let the leftover Bacon and Egg Pie cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
- Freeze: Allow the pie to cool completely before wrapping it tightly in plastic wrap or aluminum foil. Freeze for up to 2 months. To thaw, place the pie in the fridge overnight before serving.
How To Reheat Leftovers Bacon And Egg Pie?
- In The Oven: Preheat the oven to 180°C (350°F). Place the pie on a baking sheet and heat for about 15-20 minutes, or until warmed through.
- In The Microwave: Place a slice of pie on a microwave-safe plate. Heat on high for about 1-2 minutes, or until hot.
- In The Air Fryer: Preheat the air fryer to 160°C (320°F). Heat the pie for about 5-7 minutes until warmed through.
Delia Smith Bacon And Egg Pie Nutrition Facts
Serving Size: 1 slice (1/6 of the pie)
- Calories: 405
- Total Fat: 28g
- Saturated Fat: 11g
- Cholesterol: 155mg
- Sodium: 670mg
- Potassium: 315mg
- Total Carbohydrate: 23g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 17g
Try More Delia Smith Recipes :
- Delia Smith Cottage Pie
- Delia Smith Celery Soup
- Delia Smith Coronation Chicken Recipe
- Delia Smith Chicken Tarragon
Delia Smith Bacon And Egg Pie
Description
Delia Smith’s Bacon and Egg Pie is made with bacon, pork loin, eggs, cream cheese, cheddar cheese, and chives. This delicious Bacon and Egg Pie recipe creates a hearty dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 6 people.
Ingredients
For the pastry:
For the filling:
Instructions
- Prepare the filling: Heat oil in a pan over medium-low heat. Cook the onion and garlic for about 8 minutes until soft. Add bacon and pork, cook for 10 minutes until the liquid evaporates, and let it cool.
- Make the pastry: Mix the flour and salt in a bowl. Add the butter and rub it in until it looks like fine crumbs. Mix the beaten egg with lemon juice and 3 tablespoons of water. Make a well in the flour mixture, pour in some of the egg mix, and use a knife to mix until the dough comes together. Knead it lightly into a ball, wrap it in cling film, and chill for 30 minutes.
- Preheat oven to 200°C (400°F) / Gas 6.
- Assemble the pie: Beat two of the eggs with cream cheese. Add the cheddar and chives, season with salt and pepper, and mix with the cooled meat. Roll out two-thirds of the pastry to line the cake tin. Roll out the rest for the lid. Put the filling into the pastry case. Make three small wells in the filling and crack the remaining eggs into them. Brush the edge of the pastry with beaten egg, place the lid on top, seal the edges, and trim any extra pastry. Brush the top with the beaten egg and make a small hole in the center.
- Bake: Bake for 50-55 minutes until golden brown. Let it cool for at least 15 minutes before cutting. Enjoy hot or cold.
Notes
- Chill the pastry: After making the dough, put it in the fridge for at least 30 minutes. This keeps it firm and easier to roll out.
- Cool the filling: Let the bacon and pork cool down before adding it to the pie. This helps keep the pastry from getting soggy.
- Roll out evenly: Roll the pastry to the same thickness all over. This helps the crust cook evenly.
- Seal the edges: Press the edges of the pastry together well before baking to stop the filling from leaking out.
- Make a steam hole: Cut a small hole in the top of the pie before baking. This lets steam escape and helps the pie cook evenly.
Delia Smith Bacon And Egg Pie