Mary Berry’s Egg and Bacon Pie is made with plain flour, cold unsalted butter, free-range eggs, vegetable oil, onion, garlic, unsmoked streaky bacon, pork loin, cream cheese, mature cheddar, and chives. This hearty Egg and Bacon Pie recipe creates a delicious dinner that takes about 2 hours and 15 minutes to prepare and can serve up to 6 people.
Mary Berry Egg And Bacon Pie Ingredients
For the rich shortcrust pastry:
- 275g/9¾oz plain flour
- Pinch of fine salt
- 135g/4½oz cold unsalted butter, cubed
- 1 medium free-range egg, beaten
- 1 tsp lemon juice
For the filling:
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 1 garlic clove, crushed
- 200g/7oz unsmoked streaky bacon, cut into cubes
- 200g/7oz pork loin, cut into roughly 1.5cm/½in cubes
- 5 medium free-range eggs
- 100g/3½oz cream cheese
- 100g/3½oz mature cheddar, grated
- 1 tbsp chopped chives
- 1 free-range egg, beaten, to glaze
- Salt and freshly ground black pepper
How To Make Mary Berry Egg And Bacon Pie
- Prepare the pastry: Put the flour and salt in a bowl. Add the butter and rub in lightly until the mixture resembles fine breadcrumbs. Alternatively, use a food processor and then transfer to a bowl. Mix the egg with the lemon juice and three tablespoons of water. Make a well in the center and pour in some of the egg mixture. Use a table knife to work in enough liquid to bring the pastry together. When the dough begins to stick, use your hands to knead it into a ball. Wrap in cling film and chill in the fridge for about 30 minutes.
- Make the filling: Heat the oil in a large frying pan over medium-low heat. Add the onion and garlic and cook gently for about 8 minutes until soft. Add the bacon and pork, increase the heat slightly, and cook for about 10 minutes until any liquid from the meat has evaporated. Allow to cool completely.
- Assemble the pie: Preheat the oven to 200°C/400°F/Gas 6. Beat two of the eggs with the cream cheese until smooth. Stir in the cheddar, and chives, and season with salt and pepper. Mix in the cooled bacon mixture. Roll out two-thirds of the pastry and use it to line a cake tin. Roll out the remaining pastry for the lid. Put the filling into the pastry case. Make three evenly spaced depressions and crack the remaining eggs into them. Brush the rim of the pastry with beaten egg, place the lid on top, press the edges to seal, and trim excess. Brush the top with the beaten egg and make a steam hole in the center.
- Bake: Bake for 50-55 minutes until golden brown. Let the pie settle for at least 15 minutes before cutting. Serve hot or cold.
Recipe Tips
- Chill the pastry dough: After mixing, chill the dough for at least 30 minutes to prevent it from shrinking while baking.
- Pre-cook the filling: To avoid curdling, make sure the bacon and pork are cooled before mixing with the eggs and cheese.
- Roll the pastry evenly: Roll out the pastry evenly to ensure a uniform crust. If it’s too thick, it might be undercooked in some areas.
- Seal the edges well: Press the edges of the pastry firmly to seal the pie, preventing the filling from leaking out during baking.
- Add steam holes: Make a small steam hole in the top of the pie to allow steam to escape, which helps prevent the pastry from becoming soggy.
What To Serve With Egg And Bacon Pie?
This hearty Egg and Bacon Pie pairs well with a fresh green salad, sautéed spinach, roasted vegetables, or a simple tomato salad. It also can be served alongside steamed peas, buttery mashed potatoes, pickled red cabbage, or a side of coleslaw for a delicious dinner.
How To Store Leftovers Egg And Bacon Pie?
- Refrigerate: Let the leftover Egg and Bacon Pie cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: Cool the pie completely before wrapping it tightly in plastic wrap or foil. Freeze for up to 2 months. Thaw the pie in the fridge overnight before warming.
How To Reheat Leftovers Egg And Bacon Pie?
- In The Oven: Preheat the oven to 180°C/350°F. Place the pie on a baking sheet and cover with foil to prevent the crust from burning. Heat for about 15-20 minutes, or until warmed through.
- In The Microwave: Place a slice of pie on a microwave-safe plate. Cover with a microwave-safe lid or wrap. Heat on high for 2-3 minutes, checking to ensure it is heated evenly.
- In The Air Fryer: Preheat the air fryer to 160°C/320°F. Place the pie or pie slice in the air fryer basket. Heat for about 5-7 minutes, checking to ensure the pastry stays crispy.
Mary Berry Egg And Bacon Pie Nutrition Facts
Serving Size: 1 slice (assuming 6 slices total)
- Calories: 416
- Total Fat: 31g
- Saturated Fat: 14g
- Cholesterol: 207mg
- Sodium: 831mg
- Potassium: 383mg
- Total Carbohydrate: 23g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 18g
Try More Mary Berry Recipes:
- Mary Berry Vegetable Lasagne
- Mary Berry Banoffee Pie
- Mary Berry Lemon And Blueberry Muffins
- Mary Berry Raspberry Frangipane Tart
Mary Berry Egg And Bacon Pie
Description
Mary Berry’s Egg and Bacon Pie is made with plain flour, cold unsalted butter, free-range eggs, vegetable oil, onion, garlic, unsmoked streaky bacon, pork loin, cream cheese, mature cheddar, and chives. This hearty Egg and Bacon Pie recipe creates a delicious dinner that takes about 2 hours and 15 minutes to prepare and can serve up to 6 people.
Ingredients
For the rich shortcrust pastry:
For the filling:
Instructions
- Prepare the pastry: Put the flour and salt in a bowl. Add the butter and rub in lightly until the mixture resembles fine breadcrumbs. Alternatively, use a food processor and then transfer to a bowl. Mix the egg with the lemon juice and three tablespoons of water. Make a well in the center and pour in some of the egg mixture. Use a table knife to work in enough liquid to bring the pastry together. When the dough begins to stick, use your hands to knead it into a ball. Wrap in cling film and chill in the fridge for about 30 minutes.
- Make the filling: Heat the oil in a large frying pan over medium-low heat. Add the onion and garlic and cook gently for about 8 minutes until soft. Add the bacon and pork, increase the heat slightly, and cook for about 10 minutes until any liquid from the meat has evaporated. Allow to cool completely.
- Assemble the pie: Preheat the oven to 200°C/400°F/Gas 6. Beat two of the eggs with the cream cheese until smooth. Stir in the cheddar, and chives, and season with salt and pepper. Mix in the cooled bacon mixture. Roll out two-thirds of the pastry and use it to line a cake tin. Roll out the remaining pastry for the lid. Put the filling into the pastry case. Make three evenly spaced depressions and crack the remaining eggs into them. Brush the rim of the pastry with beaten egg, place the lid on top, press the edges to seal, and trim excess. Brush the top with the beaten egg and make a steam hole in the center.
- Bake: Bake for 50-55 minutes until golden brown. Let the pie settle for at least 15 minutes before cutting. Serve hot or cold.
Notes
- Chill the pastry dough: After mixing, chill the dough for at least 30 minutes to prevent it from shrinking while baking.
- Pre-cook the filling: To avoid curdling, make sure the bacon and pork are cooled before mixing with the eggs and cheese.
- Roll the pastry evenly: Roll out the pastry evenly to ensure a uniform crust. If it’s too thick, it might be undercooked in some areas.
- Seal the edges well: Press the edges of the pastry firmly to seal the pie, preventing the filling from leaking out during baking.
- Add steam holes: Make a small steam hole in the top of the pie to allow steam to escape, which helps prevent the pastry from becoming soggy.
Mary Berry Egg And Bacon Pie