So I’ve started my Easter posts and I thought with just over 1 week to go I should start my Mothers day posts. There’s only a few but just enough to hopefully inspire you to make or bake something for mothers day rather than buying some tat from the card shop.
Bacon and egg pie. Yum. My mum used to make this a lot. Back when I was vegetarian she would use veggie bacon but now I’m meat eating again I’ve used real smoked bacon. It’s delicious and you can’t go wrong with pie in my eyes. My original plan was to make a spring pie full of vegetables and chicken but since my food poisoning incident I’m still not quite ready to eat it yet.
You could make leaves or any other little pastry decorations to go on top but I settled for flowers because it is Mothers day after all and mum’s deserve flowers!
You will need:
500g plain flour
pinch of salt
sprinkling of mixed herbs
8 rashers of bacon
pinch of black pepper
sprinkle of mixed herbs
milk, to glaze
Heat oven to 190ºC, 370ºF, Gas Mark 5. Line a 20 cm (8 inch) ovenproof plate or foil baking dish.
Mix flour and salt in basin, rub in fat.
Using a knife to cut and stir, mix with cold water to form a stiff dough.
Turn dough on to a floured surface and knead lightly.
Roll out and use as required below.
Divide the pastry into 2, roll out and line the plate.
Grill or fry bacon until crisp – drain off the fat. Add bacon to the beaten eggs along with the seasoning and herbs if used.
Pour mixture onto pastry, dampen edges and cover with the second round of pastry.
Seal edges and decorate with pastry flowers. Make a hole in the centre and brush with beaten egg or milk, sprinkle a few more herbs on top.
Bake for about 35-40 minutes until golden brown.
Serve warm or cold.