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Delia Smith Bacon and Egg Pie Recipe

Delia Smith Bacon and Egg Pie Recipe

Delia Smith's bacon and egg pie recipe is a proper old-fashioned classic — crisp pastry, smoky bacon and whole baked eggs inside.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 6 Slices
Course: Appetizer
Cuisine: British
Calories: 480
Ingredients Method Notes

Ingredients
  

  • Shortcrust Pastry:
  • 350 g plain flour
  • Pinch of salt
  • 175 g cold unsalted butter cubed
  • 3 –4 tbsp cold water
  • 1 egg beaten, for glazing
  • Filling:
  • 250 g smoked bacon chopped
  • 1 small onion finely chopped
  • 6 large eggs
  • 2 tbsp milk
  • Salt and freshly ground black pepper
  • Chopped fresh parsley optional

Method
 

  1. Make the pastry, then chill for 30 minutes.
  2. Fry bacon and onion until cooked. Drain and cool slightly.
  3. Preheat oven to 190°C (170°C fan / Gas 5). Line a 23cm pie dish with two-thirds of the pastry.
  4. Scatter bacon and onion over the base.
  5. Crack whole eggs on top, spaced evenly. Season and add parsley if using.
  6. Top with remaining pastry, seal edges, and slit the top.
  7. Glaze with beaten egg and bake for 30–35 minutes until golden and eggs are just set.
  8. Rest for 10 minutes before slicing.

Notes

Space the eggs evenly so every slice gets a fair share.
Don't fully cook the bacon before adding — it finishes cooking in the oven.
Rest the baked pie for 10 minutes before cutting for cleaner slices.
Tastes even better the next day, served cold from the fridge.
Freezes well, whole or in slices, for up to 2 months.