This hearty Hairy Bikers Egg and Bacon Pie is made with a rich shortcrust pastry, crispy bacon, and perfect hard-boiled eggs. The result is a savory, satisfying dish with a golden, buttery crust and a beautifully classic filling. It’s the perfect main course for a picnic or a light lunch, serving six people, and is ideal for a warm summer day.
Hairy Bikers Egg and Bacon Pie Ingredients
For the Shortcrust Pastry:
- 250g plain flour
- 125g cold butter, cubed
- 1 large egg yolk
- 50ml ice-cold water
For the Filling:
- 10 rashers smoked streaky bacon
- 6 hard-boiled eggs, peeled
- 1 tbsp fresh thyme leaves
- Salt and freshly ground black pepper
- 1 large egg, for egg wash
How To Make Hairy Bikers Egg and Bacon Pie
- Prepare the pastry: Sift the flour into a large bowl. Add the cold, cubed butter and use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Form the dough: In a separate small bowl, whisk the egg yolk with the ice-cold water. Pour this mixture into the flour and butter and mix with a knife until a dough begins to form. Knead lightly for a few seconds on a floured surface until it comes together into a ball. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Cook the bacon: While the dough is chilling, heat a frying pan and cook the bacon rashers until they are nice and crispy. Drain on paper towels and roughly chop once cool.
- Assemble the pie base: Preheat your oven to 180°C (160°C fan). On a floured surface, roll out two-thirds of the chilled pastry to a thickness of about 4mm. Use the pastry to line a 20cm round, loose-bottomed flan or pie tin, letting the excess hang over the edges.
- Layer the filling: Scatter half of the chopped bacon over the bottom of the pastry case. Arrange the hard-boiled eggs in a single layer, evenly spaced, across the bacon. Sprinkle with the fresh thyme, salt, and pepper. Top with the remaining chopped bacon.
- Create the top and seal: Roll out the remaining one-third of the pastry to form a lid. Brush the edges of the pie base with a little water, then carefully place the pastry lid over the filling. Trim the excess pastry and press the edges together to seal. Create a small steam vent in the center of the lid.
- Bake the pie: Beat the remaining egg with a fork to make an egg wash. Brush the top of the pie generously with the egg wash. Bake in the preheated oven for 30-40 minutes, or until the pastry is golden brown and cooked through.
- Serve: Let the pie cool in the tin for at least 15 minutes before carefully removing it and slicing it.
Recipe Tips
- Keep it cold: The key to a flaky shortcrust pastry is to keep the butter and water as cold as possible. This prevents the butter from melting into the flour, which creates a tough pastry.
- Don’t overwork the dough: Once the dough comes together, stop kneading. Overworking it will develop the gluten, resulting in a tough, chewy crust instead of a light, crumbly one.
- Hard-boil the eggs perfectly: To get the perfect hard-boiled eggs, place them in a saucepan of water and bring to a boil. Turn off the heat, cover the pan, and let them sit for 10-12 minutes. Immediately transfer to an ice bath to stop the cooking process.
- Secure the seal: Ensure you press the edges of the pastry lid and base firmly together. This prevents any filling from leaking out during baking.
What To Serve Egg and Bacon Pie
This savory pie is excellent served cold or at room temperature, making it ideal for picnics and packed lunches. It is delicious on its own, but you can also serve it with a simple green salad dressed with a vinaigrette. For a more substantial meal, a dollop of a tangy tomato chutney or a side of pickled onions provides a nice contrast to the richness of the pie.
How To Store Egg and Bacon Pie Leftovers
- Refrigerate: Once completely cooled, the pie can be stored in an airtight container in the refrigerator for up to 3 days. It is best enjoyed cold or at room temperature.
- Freeze: You can freeze the baked pie, wrapped tightly in foil and plastic wrap, for up to 2 months. Thaw in the refrigerator overnight and serve cold or gently reheat in a low oven.
Hairy Bikers Egg and Bacon Pie Nutrition Facts
- Serving Size: 1 serving
- Calories: 520 kcal
- Total Fat: 35g
- Saturated Fat: 18g
- Cholesterol: 240mg
- Sodium: 600mg
- Total Carbohydrate: 35g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 25g
Frequently Asked Questions
- Can I make my own pastry? Yes, this recipe is designed for you to make your own shortcrust pastry. However, for a quicker version, you can substitute 500g of store-bought shortcrust pastry.
- Can I add other ingredients to the filling? Absolutely. You can add finely chopped cooked mushrooms, a little grated cheese, or some cooked leeks to the filling for extra flavor and texture. Just make sure not to overfill the pie.
- Can I eat this hot? While it’s traditionally a cold pie, it is delicious served warm from the oven. If you plan to serve it warm, let it rest for at least 15 minutes to allow the filling to set before slicing.
Try More Recipes:
- Hairy Bikers Chinese Chicken Curry Recipe
- Hairy Bikers Chicken Balti Recipe
- Hairy Bikers Beef Curry Recipe
Hairy Bikers Egg And Bacon Pie Recipe
Description
The Hairy Bikers’ Egg and Bacon Pie is a classic British savory pie, perfect for picnics and lunches. The recipe features a rich, flaky homemade shortcrust pastry filled with crispy smoked bacon and perfectly hard-boiled eggs. It’s a beautifully simple, rustic dish that’s easy to make and full of comforting flavor.
Ingredients
For the Shortcrust Pastry:
For the Filling:
Instructions
- Make the pastry by rubbing butter into flour, then mixing in the egg yolk and water. Chill for 30 mins.
- Cook the bacon until crispy and chop.
- Roll out two-thirds of the pastry to line a 20cm pie tin.
- Layer the chopped bacon on the bottom, then arrange the eggs on top, and sprinkle with thyme. Add the rest of the bacon.
- Brush with egg wash and bake at 180°C (160°C fan) for 30-40 minutes until golden.
Let the pie cool before slicing.
