Inspired by the recent Cookbook Club event, Luke Mackay gives his spin on a recipe from Marguerite Patten’s A Century of British Cooking
When coming up with this recipe—which is inspired by the latest Cookbook Club event—I had a read through Marguerite Patten’s version of bacon and egg pie in A Century of British Cooking. I have to admit, while befitting of the time, I found it quite austere. Here I’ve livened it up a bit with the addition of a custard mix and rich duck eggs. You could just give it a ‘flat’ pastry lid, but I quite like the burnished golden yolks poking out from their pastry cage. Good bacon and LOTS of black pepper are essential.
For the pastry:
600g plain flour
A good pinch of salt
1 egg yolk, for egg washing
For the filling:
12 rashers of smoked streaky bacon
6 hen eggs
6 duck eggs
250ml double cream
Salt and lots of freshly ground pepper
Using your hands, mix together the pastry ingredients in a bowl until it comes together as a dough. Divide into 2 and leave in the fridge for at least 30 mins.
Grill the bacon rashers until completely crispy and brittle. Set aside. Mix together the hen eggs and the cream with lots of freshly ground pepper and a few pinches of salt.
Roll out half of the pastry and line a 12-inch flan or pie dish. Add baking paper and beans and blind bake for 20 mins at 180C. Remove the baking beans and cook for a further 10 mins. Remove from the oven. Lay the rashers of bacon across the base of the pie, pour on the hen’s egg mixture and finally crack in the 6 duck eggs.
Take the other half of the pastry, roll it out and cut into strips. Take three strips and plait and repeat until you have enough to cover the pie. Place over the egg and bacon mixture and wash with the egg yolk. Bake for 25 mins at 180C, until golden.
Recipe: Luke Mackay