Egg and Bacon Pie

Sometimes the best part of the day is pie. It's not that anything goes particularly badly, but it can just be one of those days where the highlight is cutting a big chunk of pie and stuffing it into your pie hole.

Egg and Bacon Pie
from Belinda Jeffrey's Mix & Bake

For the Filling:
2 large leeks, white part only, well washed and sliced
8 large rashes of bacon, rind removed and finely chopped
1/4 cup chopped parsley
1 tablespoon chopped chives
11 fresh free range or organic eggs
1/2 cup cream
ground nutmeg, to taste
freshly ground black pepper, to taste
1 egg yolk, mixed with 1 teaspoon water, to glaze

For the Pastry:
340g plain flour
1/2 teaspoon salt
180g cold unsalted butter, cut into small chunks
90ml iced water 

Make the Pastry:
Place the flour, salt and butter in food processor and blitz until it resembles fine breadcrumbs. Gradually add the water whilst machine is on and process until it just forms a ball. You may not need all the water so do a little at a time.

Tip the pastry ball out, divide the dough into two balls - about two-thirds of the quantity for the base and one-third for the lid. Shape them into discs, wrap them in plastic film and pop in the fridge to rest for about 40 minutes.

Make the Pie:
Cook the sliced leeks in the microwave in a partially covered bowl for a few minutes or until just tender. Set aside to cool.

Fry the bacon in a pan until pale golden then set aside to cool.

Preheat oven to 190 degrees C and grease a 24cm or 26cm springform tin. Roll out the pastry for the base and line the tart tin.

Roll the larger ball of pastry on a lightly floured surface until it’s large enough to line the tart tin. Gently lift off work surface and into tin, easing into corners and leaving a little pastry hanging over the edge. Roll the remaining pastry to make a lid, then leave in a cool spot. 

Scatter the leeks and most of the bacon over the pastry case. Sprinkle half the herbs over the top. Break each of the 10 eggs on top [don't sweat if you break a yolk, it's no biggie]. Scatter the rest of the bacon and herbs over the top.

Whisk the remaining egg and cream together, drizzling over the top. Sprinkle nutmeg and ground black pepper.

Dampen the edges of the pastry case with a little water and carefully place the remaining pastry on top. Press the pastry case and top together to seal and trim edges. Poke a few holes in the lid to let steam escape while baking, being careful not to break the yolks.

Glaze the pie with whisked egg yolk and water. Bake for 50 -55 minutes. Leave in the tin to cool.