Sausage, Egg and Bacon Pie
These days I don’t eat meat, but I used to. I was fussy about it even as a child though. My brother, on the other hand, loved his meat and still does, but he’s fussy about other foods; not as much these days, but as a child he was difficult to persuade to eat some foods, most importantly for this post, eggs. My Mam came up with a way to get me to eat meat and him to eat eggs though: Sausage, egg and bacon pie.
I don’t eat it nowadays, but I know it’s still a popular dish with my brother, and after he tasted it my husband fell in love with it and asks me to make it for him from time to time to this day; even though I’ve been a vegetarian for a few years now. Naturally, I make it for him, since that’s the sort of thing you do when you love someone.
So, here’s the recipe for anyone who wants to try it for themselves; I hope you enjoy it as much as my husband does!
First, make your pastry…
You will need:
- 200g plain flour, plus extra to dust
- A pinch of salt
- 100g unsalted butter, chilled and cubed
- Approx. 2 tablespoons of water
What to do:
Sift the flour and salt into a bowl and stir in the butter.
Using your fingertips, rub in the butter until it resembles fine crumbs.
Sprinkle with 2 tablespoons cold water, then stir with a knife until it clumps together – add a little more water if it’s dry.
Bring the mixture together in to a rough ball.
Tip it out onto a lightly floured surface and knead very briefly until you have a smooth, firm dough – do not overwork as you’ll end up with tough pastry!
Wrap in cling film and pop in the fridge for 30 minutes – this relaxes the gluten in the flour and stops it shrinking during cooking.
When your pastry is ready, it’s time to make the pie…
As well as the pastry I just told you how to make, you will need:
- 6 eggs
- 8 sausages
- 10 rashers of bacon
- A splash of milk
What to do:
Cut the bacon in to bite sized pieces.
Remove the skin from the sausages, and cut them in to bite sized pieces too.
Whisk the eggs with a little milk as you would to make scrambled eggs.
Roll out half the pastry and use it to line a pie dish.
Use some of the bacon pieces to create a layer on top of the pastry.
Use some of the sausage pieces to create a layer on top of the bacon.
Continue to make layers with the bacon and sausage pieces until they are all used up.
Pour the egg mixture over the meat.
Roll out the other half of the pastry and use it to make a lid for the pie.
Cut off excess pastry from around the edges.
Pinch the edges to seal them, and pierce the lid with a fork a couple of times.
Place in the oven and bake until pastry is golden brown (approx 40 minutes, depending on oven temperature and performance).
You can serve it hot or cold, on its own or with something… It’s completely up to you. Isn’t it great to have some say in the matter?
You can read Tori’s full bio on her last guest post, Bubble and Squeak. Here’s the shorter version:
Victoria (Tori) Zigler is a published poet and writer of children’s fiction. She lives by the sea in the South-East of England with her husband, Kelly, and several pets. She enjoys reading, writing, crafts, movies, and most anything to do with animals and nature.
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