What to do when you’re left to your own devices on a Sunday morning, faced with leftover eggs, bacon and sausage that need using? Bake a pie, of course!
This recipe was inspired by a Hairy Bikers one and makes a really filling pie with lots of flavour and a great crumbly crust. This was my first savoury pie — believe it or not — and I was really pleased with how it came out.
Obviously what sausages you use will have a big effect on the flavour — worth experimenting but definitely get the best ones you can afford, preferably from a butcher as the results will be so much better.
Ingredients
Filling:
- 1 tbsp sunflower oil
- 4 rashers smoked bacon
- 3 sausages
- 5 large eggs
- 4 tbsp milk
Pastry:
- 300g plain flour, plus extra for dusting
- Pinch of sea salt
- 175g chilled butter, diced
- 1 egg
Instructions
- Heat the oil in a large frying pan.
- Cut the bacon into strips and fry until the fat is crispy.
- De-skin the sausages and mix the bacon into the sausage meat.
- Pre-heat oven to 190c (170 fan).
- Mix the flour, salt and butter in a food processor until the mixture looks like breadcrumbs.
- Whisk the 1 egg with 1 tbsp cold water and pour onto the flour mixture with the motor running.
- Blend until the dough forms a ball (should happen fairly quickly).
- Transfer the dough to a floured surface and divide it into two.
- Roll one half to about 5mm thickness.
- Grease your pie dish and line it with the rolled dough, leaving any extra hanging out
- Spread the bacon and sausage mixture inside the pie. Leave some peaks and troughs for the egg to form pockets.
- Whisk the 5 eggs with the milk and season with some salt and pepper, plus any spices you might want — smoked paprika is very good, perhaps some chilli powder for a little kick?
- Pour the egg mixture into the pie but save a little for glazing.
- Roll out the rest of the pastry to make the pie lid.
- Brush the edge of the pastry lining with egg, put the lid on top and then use a fork to seal the join.
- Brush the top of the pie with the remaining egg mixture.
- Bake the pie for 45 minutes to an hour, until browned and cooked through.