This Hairy Bikers egg and bacon pie is made with homemade shortcrust pastry, crispy smoked bacon, and hard-boiled eggs. It bakes to a golden, buttery crust with a proper old-fashioned filling. Serves 8 and works just as well cold as it does warm.
I always make this when we have people over for a casual lunch. It sits on the table, everyone cuts their own slice, and there is never any left.
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 Egg and Bacon Pie
- Make the pastry: Sift the flour into a large bowl. Add the cold, cubed butter and rub between your fingertips until the mixture resembles coarse breadcrumbs.
- Bring the dough together: Whisk the egg yolk with the ice-cold water. Pour into the flour mixture and mix with a knife until a dough begins to form. Knead lightly on a floured surface, wrap in cling film, and chill in the fridge for at least 30 minutes.
- Cook the bacon: Heat a frying pan and cook the bacon rashers until crispy. Drain on kitchen paper and roughly chop once cool.
- Line the tin: Preheat the oven to 180°C (160°C fan). Roll out two-thirds of the chilled pastry to about 4mm thickness and use it to line a 20cm round, loose-bottomed pie tin, letting the excess hang over the edges.
- Fill the pie: Scatter half the chopped bacon over the pastry base. Arrange the hard-boiled eggs in a single layer, evenly spaced. Sprinkle with thyme, salt, and pepper, then top with the remaining bacon.
- Add the lid: Roll out the remaining pastry to form a lid. Brush the edges of the base with water, place the lid over the filling, and press the edges to seal. Trim the excess and cut a small steam vent in the centre.
- Bake: Beat the remaining egg to make a wash and brush generously over the top. Bake for 30–40 minutes until golden brown and cooked through.
- Rest and serve: Let the pie cool in the tin for at least 15 minutes before removing and slicing.
What Is the Secret to a Perfect Egg and Bacon Pie?
- Keep everything cold: Cold butter and ice-cold water are essential for flaky shortcrust pastry. If the butter melts before baking, you get a tough crust.
- Do not overwork the dough: Stop kneading as soon as the dough comes together. Overworking develops the gluten and gives you a chewy pastry instead of a crumbly one.
- Get the eggs right: Place eggs in cold water, bring to a boil, then turn off the heat and leave covered for 10–12 minutes. Transfer straight to an ice bath to stop them cooking further.
- Seal the edges properly: Press the lid and base edges firmly together to stop any filling leaking out during baking. A fork pressed around the rim works well.
What Should You Serve on the Side?
This pie is just as good cold as it is warm, which makes it perfect for picnics and packed lunches. On its own it needs nothing, but a simple green salad with a light vinaigrette works well alongside.
For something more substantial, add a spoonful of tomato chutney or a few pickled onions. If you are serving it as part of a bigger spread, the Hairy Bikers sausage rolls make a great pairing.
How Long Will This Keep?
Once completely cooled, store in an airtight container in the fridge for up to 3 days. It is best enjoyed cold or at room temperature, so there is no need to reheat.
You can also freeze the baked pie wrapped tightly in foil and cling film for up to 2 months. Defrost overnight in the fridge and serve cold or gently warm through in a low oven.
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 use shop-bought pastry instead? Yes. Swap the homemade shortcrust for 500g of ready-made shortcrust pastry if you are short on time. Roll and use exactly the same way.
Can I add other ingredients to the filling? Cooked mushrooms, grated cheese, or softened leeks all work well. Just be careful not to overfill the pie or the lid will not seal properly.
Can you eat egg and bacon pie hot? Yes, it is lovely warm from the oven. Let it rest for at least 15 minutes before slicing so the filling sets. It is just as good cold the next day.
How does this compare to Nigella Lawson’s egg and bacon pie? Nigella’s version uses raw eggs cracked directly into the pastry case, so the yolks stay whole and slightly soft. The Hairy Bikers use hard-boiled eggs, which gives a firmer filling that slices more neatly.
Can I make this pie the night before? Yes. Bake, cool completely, and keep in the fridge overnight. It actually slices better when fully cold, making it ideal for next-day picnics or packed lunches. For another pie that works well made ahead, try the Hairy Bikers chicken, ham and leek pie.
Try More Recipes:
- Hairy Bikers Chicken Ham and Leek Pie Recipe
- Hairy Bikers Game Pie Recipe
- Hairy Bikers Sausage Rolls Recipe
Hairy Bikers Egg And Bacon Pie Recipe
Description
This Hairy Bikers egg and bacon pie has crispy smoked bacon and hard-boiled eggs in homemade shortcrust pastry. Bakes in 40 minutes and serves 8. Great warm or cold.
Ingredients
For the Shortcrust Pastry:
For the Filling:
Instructions
- Make the pastry: Sift the flour into a large bowl. Add the cold, cubed butter and rub between your fingertips until the mixture resembles coarse breadcrumbs.
- Bring the dough together: Whisk the egg yolk with the ice-cold water. Pour into the flour mixture and mix with a knife until a dough forms. Knead lightly on a floured surface, wrap in cling film, and chill in the fridge for at least 30 minutes.
- Cook the bacon: Heat a frying pan and cook the bacon rashers until crispy. Drain on kitchen paper and roughly chop once cool.
- Line the tin: Preheat the oven to 180°C (160°C fan). Roll out two-thirds of the chilled pastry to about 4mm thickness and use it to line a 20cm round, loose-bottomed pie tin.
- Fill the pie: Scatter half the chopped bacon over the pastry base. Arrange the hard-boiled eggs in a single layer, evenly spaced. Sprinkle with thyme, salt, and pepper, then top with the remaining bacon.
- Add the lid: Roll out the remaining pastry to form a lid. Brush the edges of the base with water, place the lid over the filling, and press the edges to seal. Trim the excess and cut a small steam vent in the centre.
- Bake: Beat the remaining egg to make a wash and brush generously over the top. Bake for 30–40 minutes until golden brown and cooked through.
- Rest and serve: Let the pie cool in the tin for at least 15 minutes before removing and slicing.
