- Food & Drink
Back in 2009, when it was all fields and forests around here, I posted a recipe for bacon and egg pie. It was a recipe I used to make every week when I worked in Greenwich market, selling cake and lard to tourists hungry for both history and food they could eat while gawking at the old stuff.
But when I moved from my primitive mud hut blogging site to this three-storey mansion of a website, the links that knitted the back of the blog to the front came unravelled and some blog posts refused to appear in public. The bacon and egg pie was one of them.
I could just post the recipe in the comments section below the original picture, like I have for Port and orange Christmas cake. However, last night I made the pie again for the Band of Bakers’ winter warmers event at the über cute Hills and Parkes deli in Honor Oak. Not one to waste an opportunity to generate a new blog post, I decided to go meta and blog about how I was going to blog about a blog post that no one can read anymore. Mind melting, isn’t it?
The pie is a combination of a Nigella Lawson pastry recipe and a Jane Grigson version of Mrs Raffald’s bacon and egg pie, which means a considerable amount of food writing brain power has been mixed into it. It is perfectly fine when eaten warm, but let it cool and settle down in the fridge and it becomes glorious. It is exactly the sort of thing Nigella would creep downstairs in her brushed cotton pyjamas to scoff straight from the fridge.
Bacon and egg pie
FOR THE PASTRY
240g plain flour, plus extra for dusting
60g chilled salted butter, cubed, plus extra for greasing
60g chilled lard, cubed
FOR THE FILLING
480g good quality unsmoked streaky bacon (make sure it’s good quality – you don’t want your pie ruined by cheap bacon bleeding salty water all over it)
150g crème fraîche
142ml pot soured cream
3 medium eggs
1 tbsp milk
1 Fill a small jug or glass with water and add an ice cube to chill it. Sift the flour into a mixing bowl and then add the butter and lard. Rub in with your fingertips to make fine crumbs. Add a little iced water and bring the dough together with your hands, adding more water as necessary. Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes.
2 Preheat the oven to gas mark 7/220°C/fan 200°C and place a baking tray in there to heat. Butter a loose-bottomed 20cm cake tin. Chop the bacon into 1cm wide pieces. Beat the crème fraîche, soured cream and eggs together. Season with lots of freshly ground black pepper.
3 Slice off 1/3 of the pastry and set aside. Dust your work surface with flour and roll out the larger round to make a circle approximately 25cm across. Use it to line the cake tin. Scatter the bacon over the pastry case, then pour over the egg mixture. Roll out the remaining pastry to make a 20cm round. Lay it in top of the pie filling and then fold down any pastry that is running up the sides and pinch them together – don’t worry if a little of the filling oozes out of the top, it’s a messy looking pie.
4 Brush the top of the pie with the milk and place the tin on the hot baking tray. Bake for 50 minutes to 1 hour until golden. Cool in the tin for 15 minutes, then run a knife around the edges to loosen the pie. Slide the tin sides off the pie and leave to cool completely. Chill until you’re ready to eat it – it tastes best served cold.