Delia Smith Bacon and Egg Pie Recipe

There is something wonderfully old-fashioned about a good bacon and egg pie. This version, associated with Delia Smith’s classic recipe, combines chopped hard-boiled eggs, bacon, a simple egg-and-milk filling, and homemade shortcrust pastry. The finished pie has a crisp golden crust with a savory, satisfying center and works especially well for lunch, picnics, packed meals, or a simple family dinner.

What makes this bacon and egg pie recipe different from many modern egg pies is the use of hard-boiled eggs in the filling rather than relying entirely on a loose egg custard. The original published version uses three hard-boiled eggs, one additional raw egg mixed with milk, streaky bacon, and a lard-based shortcrust pastry.

Why You’ll Like This Egg and Bacon Pie

• Crisp, homemade shortcrust pastry
• Savory bacon and egg filling
• Simple ingredients that are easy to find
• Delicious served warm or cold
• Suitable for lunch, dinner, picnics, and packed meals
• Can be prepared ahead of time
• Works well with salads and simple vegetables

Ingredients for Bacon and Egg Pie

For the Filling

• 4 large eggs
• 6 rashers streaky bacon
• ¾ cup milk, about 150 ml
• Freshly ground black pepper
• Salt, used lightly because bacon is already salty

For the Shortcrust Pastry

• 1 ¼ cups plain all-purpose flour, about 175 g
• 5 tablespoons lard, about 75 g
• Pinch of salt
• Pinch of black pepper
• Cold water, as needed

The original published recipe uses a 7-inch (18 cm) flan tin and divides the eggs between the hard-boiled filling and the liquid egg-and-milk mixture.

Equipment You’ll Need

• 7-inch pie or flan tin
• Mixing bowl
• Rolling pin
• Saucepan
• Frying pan or grill
• Baking sheet
• Pastry brush
• Sharp knife

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How to Make Bacon and Egg Pie

1. Preheat the Oven

Place a sturdy baking sheet in the oven and preheat to 400°F (200°C). The hot baking sheet is useful here because the bottom of the pastry begins cooking as soon as the pie goes into the oven.

2. Boil the Eggs

Place 3 eggs in a saucepan and cover with cold water. Bring the water to a boil, then reduce the heat and simmer the eggs gently for about 7 minutes. Drain them and cool immediately under cold running water. Once cool enough to handle, peel the eggs and set them aside.

3. Cook the Bacon

Cook the bacon in a frying pan or under a grill until cooked through and the fat has rendered. Let it cool slightly, then chop it into small pieces. There is no need to cook the bacon until extremely crisp. A little remaining moisture and fat helps keep the filling flavorful.

4. Make the Pastry

Add the flour, salt, and pepper to a mixing bowl. Rub the lard into the flour using your fingertips until the mixture resembles fine breadcrumbs. Add cold water gradually, mixing only until the dough comes together. Do not overwork the pastry. Once it forms a firm dough, stop mixing. Wrap or cover it and allow it to rest briefly while you prepare the filling.

5. Prepare the Pie Base

Divide the pastry into two portions. Roll out one portion on a lightly floured surface and use it to line a 7-inch (18 cm) pie or flan tin. Try not to stretch the pastry while fitting it into the tin, as stretched pastry can shrink during baking.

6. Prepare the Egg and Bacon Filling

Chop the hard-boiled eggs into small pieces. Combine the chopped eggs and bacon and spread them evenly over the pastry base. Season with black pepper and use salt sparingly.

7. Make the Egg and Milk Mixture

Beat the remaining raw egg with the milk. Pour the mixture evenly over the bacon and chopped eggs. Do not overfill the pastry because the liquid needs room to cook without spilling underneath the crust.

8. Add the Pastry Lid

Roll out the remaining pastry and place it over the filling. Moisten the pastry edge lightly with water or milk, then press the lid firmly into place. Trim away excess pastry. You can use the leftover pastry to decorate the top if you like.

9. Add a Steam Vent

Cut a small hole in the center of the pastry lid. This gives steam somewhere to escape while the filling cooks. Brush the top lightly with milk for a golden finish.

10. Bake the Pie

Place the pie on the preheated baking sheet. Bake at 400°F (200°C) for 10 minutes. Then reduce the temperature to 350°F (180°C) and continue baking for approximately 30 minutes, or until the pastry is crisp and golden. The published version follows this two-temperature baking method.

11. Let It Rest

Allow the pie to rest before cutting. This is particularly important if you want neat slices. The filling becomes firmer as it cools. For a picnic or packed lunch, the pie can be cooled completely and served cold.

Recipe Tips for a Better Bacon and Egg Pie

• Keep the Pastry Cool: Warm pastry becomes difficult to handle and can lose some of its flaky texture. Work with the dough as little as possible and avoid adding more water than necessary.
• Don’t Over-Salt the Filling: Bacon can contribute quite a lot of salt, so season the egg mixture carefully.
• Don’t Skip the Hot Baking Sheet: Starting the pie on a preheated baking sheet helps the base begin cooking immediately. This is particularly useful for a pastry-based pie where a soft bottom can otherwise become an issue.
• Cool the Eggs Quickly: Cooling boiled eggs immediately stops the cooking process and makes them easier to peel.
• Don’t Overwork Shortcrust Pastry: The less you handle it once the dough has come together, the better the finished texture is likely to be.
• Give the Pie Time to Set: A freshly baked pie can be difficult to slice cleanly. Letting it rest gives the filling time to settle.

Can I Use Ready-Made Pastry?

Yes. Ready-made shortcrust pastry is a practical option when you want to reduce preparation time. Use enough pastry to line the base and cover the top, following the package instructions for handling and baking. The original recipe uses homemade shortcrust pastry made with lard, but a good ready-made pastry can make this recipe much more convenient.

What to Serve With Egg and Bacon Pie

This egg and bacon pie recipe is quite rich, so fresh or lightly dressed sides work particularly well. Try serving it with:

• Green salad with a sharp vinaigrette
• Coleslaw
• Steamed green beans
• Baked beans
• Peas
• Pickles or chutney
• Tomato and cucumber salad

For a picnic, serve the pie cold with salad, fruit, pickles, or a simple slaw. For lunch or dinner, serve it warm with green vegetables or a fresh salad.

How to Store Bacon and Egg Pie

Refrigerator

Allow the pie to cool completely before covering it and placing it in the refrigerator. Store it in an airtight container or wrap it well and use within 3–4 days.

Freezer

Individual slices can be wrapped well and frozen. For the best texture, thaw them overnight in the refrigerator before serving or reheating.

Reheating

Reheat individual slices in a 350°F (175°C) oven until heated through. Avoid reheating for too long, as excessive heat can dry out the egg filling and pastry.

How To Make This Bacon and Egg Pie Ahead

This recipe works well for advance preparation. You can bake the pie earlier in the day, allow it to cool, and refrigerate it until needed. For a picnic, prepare it the day before, refrigerate it properly, and transport it in a chilled container. If serving warm, allow the refrigerated pie to come closer to room temperature before reheating, while still following safe food-handling practices.

Frequently Asked Questions

What is the difference between a bacon and egg pie and a quiche?

A bacon and egg pie generally uses a pastry case with a more substantial filling, while quiche usually has a softer custard-style filling with a different proportion of eggs and dairy. This version is particularly distinctive because some of the eggs are hard-boiled and chopped before being added to the pie.

Can I use butter instead of lard?

Yes. Butter can be used for the pastry, although lard is traditionally used in this version and produces a pastry with a different texture.

Why does my pastry have a soggy bottom?

A few things can cause this, including a wet filling, insufficient oven heat, or a baking surface that is not hot enough. Starting the pie on a preheated baking sheet helps the base cook more quickly.

FreshFitChef Variations to Try

• Add Fresh Herbs: Parsley, chives, or spring onions can add freshness to the filling.
• Add Cheese: A small amount of mature cheddar can give the pie a richer flavor.
• Add Vegetables: Spinach, peas, or sautéed onions can turn the pie into a more substantial meal.
• Make Individual Pies: Divide the mixture between smaller pie tins for lunchbox-friendly portions.