Old Fashioned Bacon and Egg Pie


Shortcrust Pastry:

  • 340g plain flour
  • 180g lard
  • Pinch salt
  • 4T cold water to mix
  • 4t finely chopped onion
  • 60g lard
  • 4 eggs
  • 500g chopped rindless middle bacon
  • 300ml milk
  • Salt and pepper
  • 1t coarsely chopped parsley


Shortcrust Pastry:
  1. Sift flour with salt.  Lightly rub in lard.  Mix to dough with cold water.  
  2. Roll out on floured board and line greased pie dish with pastry (up sides of the dish)


  1. Preheat oven to 220ºC
  2. Lightly fry chopped onions and bacon in melted lard until cooked.
  3. Beat eggs in bowl.  Add milk, seasoning and parsley.  
  4. Put bacon mixture in prepared tin, and pour over egg mixture.
  5. Bake in hot oven 220ºC for 10 minutes to allow pastry to set, then reduce heat to 160ºC and continue cooking for 40-45 minutes until egg mixture is firm and pastry cooked.  Serve hot or cold