Sausage, Bacon, and Egg Pie
This pie transports well (so it's good for picnics) and can be eaten from your hand just as well as off a plate
Prep Time: 15M, plus chilling
Cooking Time: 50M
Serves: makes 6-8 servings
- 1 3/4 cups all-purpose flour
- 12 tbsp butter
- 1/4 tsp each salt and pepper
- 1/4 cup iced water
- 1 1/2 tbsp ketchup
For the filling
- 1lb ( 450g) bulk pork sausage
- 1 small onion, finely chopped
- 1 tbsp whole grain mustard
- pinch of freshly ground nutmeg
- salt and freshly ground black pepper
- 6 strips bacon
- 4 large eggs
- milk, to glaze
- To make the pastry pulse the flour, butter, salt, and pepper in a food processor until the mixture resembles coarse bread crumbs. Mix the water and ketchup, add to the flour, and pulse until the dough clumps (add more water, if needed). Gather into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 400°F (200°C). Roll out a bit more than half of the dough on a lightly floured surface into a round about 1/8in (3mm) thick. Line an 8in (20cm) springform pan with the dough.
- Mix the sausage, onion, mustard, and nutmeg, then season with salt and pepper. Spread in the pie crust, and top with the bacon. Make 4 indentations in the sausage with the back of a soup spoon. Crack each egg into an indentation. Roll out the remaining dough. Center over the filling, trim the excess dough, and pinch the edges to seal. Score a crosshatch pattern on top and brush with a little milk. Refrigerate for 15 minutes.
- Bake the pie for 20 minutes. Reduce the oven to 350°F (180°C), and bake for 30 minutes, until golden brown. Cool the pie before serving.
- 8in (20cm) springform pan or tart pan with removable bottom
- Prepare ahead: The pastry dough can be wrapped in plastic wrap and refrigerated up to 1 day ahead.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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