She loved baking and Fridays very quickly became ‘Granny’s baking day’. Hand on heart, this is the best bacon and egg pie you will ever eat! Stack up the bacon rashers and cut lengthways in half, then across into short strips. Break 6 eggs at even intervals over the top.Mix the milk, cream and remaining 2 eggs together. - unless called for in significant quantity.This recipe does not currently have any notes.This recipe does not currently have any reviews.At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.We’ve helped you locate this recipe but for the full instructions you need to go to its original source.If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.Only 5 books can be added to your Bookshelf.Delia's Complete Cookery Course: The Classic Edition.Where’s the full recipe - why can I only see the ingredients.

Re-knead and roll out the pastry trimmings, cut into leaves and use to decorate the top of the pie. Egg and bacon is a match made in heaven. Heat a large frying pan over a high heat, add half the bacon, then fry briskly for 3-4 minutes until crisp and lightly golden. If you think the pie needs a little longer then leave it in the oven for a few more minutes.Warm a slice in the microwave and eat for breakfast – a sort of instant bacon and eggs.Have a slice cold for lunch or a mid-morning snack.Eat it for a light supper with a selection of salads.This bacon and egg pie is also ideal to pack into a picnic hamper with your other outdoor food goodies.

Over the years I started using Puff Pastry rather than shortcrust. Beat the spring onion, parsley and eggs together, and set aside while you roll out the pastry. Easy Cheese and Bacon Egg Pie: I like quiche (egg pie), and since I have been blowing a lot of eggs, out of their shells, for other projects, I have a lot of eggs to be used in yummy dishes like quiche. https://www.mydish.co.uk/recipe/8993/delia-smiths-quiche-lorraine Crimp the edges to seal, then prick with a fork and glaze with a little beaten egg and milk (image 2 above).If you want to be fancy you can cut leaves from the pastry trimmings and decora,Place in a pre-heated oven (180C / 375F) and bake for about 30 minutes until the pie is puffed and golden.You need to keep your eye on it. This year – 2013 – I am cooking as many recipes as possible from 'Delia Smith’s Complete Cookery Course'.Delia Smith’s recipe for Little Bacon and Egg Pies,The Delia Project (#95): Hot Chocolate Rum Soufflé,The Delia Project (#94): Caramelised Apple Flan,The Delia Project (#93): Old-fashioned Bread Pudding,The Delia Project (#92): Eliza Acton’s Rich Rice Pudding.Create a free website or blog at WordPress.com. Gently pour the egg and milk mixture onto the bacon and cheese and add a final grating of parmesan cheese. This pie from The Hairy Bikers is quick, easy and delicious served warm or cold.To make the filling, heat the oil in a large non-stick frying pan.Cut the bacon rashers in half and fry over a medium heat for 4–5 minutes until the fat is golden and crisp, turning them once.Remove the bacon from the heat and leave to cool.

You can use the whites to make meringues, or to make these.Place the disk of pastry into a plastic bag, or wrap with clingfilm and place in the fridge to relax for half an hour.If you enjoyed this bacon and egg pie, you might like to try one of my other pies.Or why not just have a browse through all my s.Just allow it to cool, then remove from the baking dish and wrap in a layer of tinfoil, covered with a layer of clingfilm.

The pastry recipe called for lard, which I didn’t have, so I used butter. Preheat the oven to 180°C/gas mark 4. I like to use streaky bacon but back bacon works just as well.Let the bacon cool and then layer it on the bottom of your lined baking dish. Gently break six of the eggs into the pastry case, spacing them evenly between the bacon rashers.Beat the remaining eggs with the milk and plenty of salt and pepper.Slowly pour the beaten eggs into the pastry case, stopping every now and then to allow the beaten egg to find its way between the whole eggs and the bacon.

You can read about how to do this in this post on.Why not pin this recipe so you can make it later.If you made this recipe and enjoyed it, please don’t forget to give me a star rating in the comments below. Continue blending until the dough begins to form a ball.Turn the pastry out onto a lightly floured board, knead quickly into a ball and cut in half.Roll out one half until it is about 0.5cm/¼in thick and line a greased 23cm/9in pie plate, leaving any excess pastry overhanging the edge.Scatter the bacon loosely over the pastry case. Don’t over fill the pastry case. Once you understand them and what they can do, you will have come a very long way in mastering the art of cooking. Brush them with a little more glaze, slide the pie onto the baking sheet and bake for 1 hour or until the pastry is golden. Alternatively, they are nice served warm after the picnic if the weather wasn’t up to scratch.