Bacon And Egg Pie
|Short crust pastry||6 Ounce|
|Smoked streaky bacon||1⁄2 Pound|
|Beaten egg||1 Teaspoon (Leveled) (Little Required)|
Grease a 7-in sandwich tin or flan ring.
If the latter is used, place it on a piece of greased paper on a baking-sheet.
Divide the pastry into 2 uneven pieces.
Roll out the larger piece into a round about 9 in in diameter, and line the tin.
Cut off the bacon rinds, cut the bacon into small pieces (or put through a mincer) and season with pepper.
Arrange the bacon in the pastry case, leaving 3 spaces for the eggs.
Drop an egg into each space and sprinkle with pepper.
Brush the edge of the pastry with beaten egg or water.
Roll out the remainder of the pastry and cover the pie.
Trim and decorate the edges.
Brush the top with beaten egg and decorate with pastry leaves.
Make a hole in the centre.
Bake for 40 min on the middle shelf of a fairly hot oven (400° F., Gas 6), covering with greaseproof paper when the top is sufficiently brown.