Bacon & Egg Pies with Hot Water Crust Pastry

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the hot water crust pastry: Heat water over medium heat. Add butter and lard (or solid vegetable fat), letting them melt completely.
   ▶ ≈1:05
2. 2
   Mix salt into flour, then use a bowl scraper to form a well in the centre.
   ▶ ≈1:34
3. 3
   Pour the hot liquid directly into the flour well. Use the handle of a wooden spoon (rather than the bowl) to roughly mix the dough together.
   ▶ ≈1:48
4. 4
   Scrape down the bowl sides to gather any loose flour. Tip the dough onto the bench and gently knead by hand for a few seconds to ensure no dry flour patches remain.
   ▶ ≈2:14
5. 5
   Form the dough into a rectangle. Use the bench scraper to cut it into four pieces, keeping them roughly even.
   ▶ ≈2:37
6. 6
   Wrap each piece loosely in cling film to help them cool faster. Refrigerate for at least 30 minutes before using.
   ▶ ≈2:59
7. 7
   Prepare the filling: Trim most fat from the bacon and cut into small strips. Crack 4–5 large eggs into a jug with a good pouring spout.
   ▶ ≈3:26
8. 8
   Season the eggs with a little salt and black pepper—go easy on the salt since bacon is already salty. Add 2 tablespoons of double cream.
   ▶ ≈3:52
9. 9
   Whisk the egg mixture vigorously until smooth and pourable. Set aside.
   ▶ ≈4:12
10. 10
    Remove the dough from the fridge and manipulate it by hand for a few seconds to soften it with the warmth of your hands. Dust the bench and the top of the dough lightly with flour.
    ▶ ≈4:18
11. 11
    Use an adjustable rolling pin set to 3mm (or ⅛ inch) spacers. Roll the dough out until the pin guides touch the bench.
    ▶ ≈4:40
12. 12
    Cut the pastry using a 17cm (7-inch) pastry cutter for the pie bases. Re-roll for the lids using a 14cm (6-inch) cutter. Each of the four dough pieces yields one base and one lid.
    ▶ ≈5:10
13. 13
    Make the egg wash: Crack one large egg into a container, add a dash of milk, and whisk vigorously until it runs off the whisk as a thin liquid.
    ▶ ≈6:34
14. 14
    Grease the pie tins lightly with butter.
    ▶ ≈6:52
15. 15
    Place the pastry base in the greased tin. Gently work the dough down into the tin, making sure to press it firmly into the corners where the sides meet the base. Flatten the excess pastry onto the rim.
    ▶ ≈7:00
16. 16
    Prick a few holes in the base with a fork (called docking), which helps prevent the pastry base from bubbling up during baking.
    ▶ ≈7:32
17. 17
    Preheat the oven to 170°C (340°F or Gas Mark 3).
    ▶ ≈7:50
18. 18
    Pour a little of the egg mixture into the bottom of the pastry case. Add one quarter of the bacon strips, spread evenly, then add more egg mixture until just over half full. Remember the filling will roughly double in size when baking, so do not overfill.
    ▶ ≈7:57
19. 19
    Brush egg wash all around the rim of the pastry base. Also brush a little around the edge of the pastry lid.
    ▶ ≈8:34
20. 20
    Line up the lid and gently press it down all around the rim of the tin to seal.
    ▶ ≈8:46
21. 21
    Crimp all around the edge of the pie with your fingers and thumbs for a decorative finish—this takes practice but becomes easier with repetition.
    ▶ ≈8:52
22. 22
    Use a dull knife to trim away the excess pastry. Then crimp the edge again to ensure a good seal and a neat appearance.
    ▶ ≈9:10
23. 23
    Cut two or three vent slits in the centre of the lid. Brush egg wash all over the lid, being careful not to get any between the pastry and the tin.
    ▶ ≈9:20
24. 24
    Place all four pies into the preheated oven and set the timer for 50 minutes. (Note: pies can be frozen at this stage; if desired, defrost in the fridge for 24 hours and then bake as normal.)
    ▶ ≈9:37
25. 25
    After 50 minutes, the pies should be a fantastic glossy golden brown and smell delicious. Let them sit on the rack for a few minutes to cool. The pies will have expanded in the oven but will return to normal size as they cool. Cut one open to check—the egg should be set, the bacon cooked, and the whole pie delicious.
    ▶ ≈9:56