Bacon, Egg and Sausage Pie
This is best made ahead of time and served the following day, which allows the filling to become set, making for easier serving.
You will need
- A 30cm round baking dish
- 500g (1.25 lb) ready-made all butter short crust pastry
- 2 tsp English mustard
- 450g (1 lb) sausage meat
- 4-5 tomatoes, skinned
- 125g (4 oz) cooked bacon or ham, chopped
- 6 large of 8 small eggs
- Finely chopped parsley (optional)
- Salt and freshly ground black pepper
- A little milk to glaze
Using just under two-thirds of the ready-made pastry, roll out and line the dish. Spread the mustard over the base, using the back of a spoon. Roll the sausage meat into sausage shapes to form eight spokes of a wheel in the tin. Peel and quarter the tomatoes.
Scatter the bacon or ham in between the sausage meat, then the pieces of tomato and finally the raw eggs, leaving them whole where possible. Scatter the parsley in small clumps and season well.
Brush the rim with water, roll out the remaining pastry and carefully place on top of the filling, crimping the edges firmly together. With the back of a knife, mark a diamond pattern on top and brush with the milk.
Use any pastry scraps to make a few leaves to decorate and place these on top, brushing them with milk.
2, 3 and 4 oven AGA: Bake on the floor of the Roasting Oven for about 35 minutes, checking after 20 minutes and turning once. Cook until nicely browned all over and the pastry is just coming away from the tin at the edges. Allow to cool in the dish.
Conventional Cooking: Bake in the centre of a pre-heated oven set at 200C (400F), Gas Mark 6.
By Patricia Dunbar – Approved AGA Demonstrator