Pies recipes |
Bacon and Egg Pie |
300 g (12 oz) shortcrust pastry 200 g (8 oz) bacon, chopped salt and pepper 2 tbsp (25 g) 1 oz butter 5 large eggs 1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream) |
1. Roll out the pastry and line a pie dish, leaving enough for the lid and for leaves to decorate the lid. |