Delia Smith Bacon And Egg Pie​ Recipe​

This bacon and egg pie is a proper, comforting bake with crisp, buttery pastry, smoky bacon, and a creamy, gently set egg filling with slices of soft-boiled egg tucked through the middle. It tastes like a cross between a hearty breakfast and a classic picnic pie, rich but not heavy, with a golden top you will be proud of. The method is very doable for beginners as long as you take your time with the pastry and blind-bake the base. Total time is about 1 hour 30 minutes, including cooling time so it slices neatly.

Ingredients

For the pastry

• 500g all-butter shortcrust pastry (homemade or ready-rolled)
• 1 tbsp plain flour, for dusting
• 1 egg, beaten (add 1 tbsp milk if you want a thinner glaze)
• Butter, for greasing the dish
• Baking parchment and baking beans (or dry rice), for blind baking

For the filling

• 250g smoked streaky bacon, chopped into bite-sized pieces
• 1 medium onion, finely sliced
• 1 tsp butter or olive oil (only if needed, depending on how fatty your bacon is)
• 2 tbsp chopped fresh parsley or chives
• 120g mature cheddar, grated
• 6 large eggs (2 to soft-boil, 4 for the custard filling)
• 200ml double cream (or 150ml whole milk for a lighter filling)
• 1 tsp Dijon mustard (optional, but lovely with bacon)
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• Pinch of freshly grated nutmeg (optional)

How to Make Delia Smith Bacon And Egg Pie​ Recipe​

Prepare the oven and dish

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely.
• Set up your tin: Lightly grease a deep 20cm pie dish (about 5cm deep). Sit it on a baking tray so it is easier to move in and out of the oven.

Line and blind-bake the pastry base

• Roll and line: On a lightly floured surface, roll out about two-thirds of the pastry and use it to line the dish, leaving a small overhang. Press it snugly into the corners without stretching.
• Chill briefly: Chill the lined dish in the fridge for 10 minutes. This helps stop shrinkage and keeps the sides neat.
• Blind bake: Line the pastry with baking parchment and fill with baking beans or dry rice. Bake for 15 minutes, then remove the parchment and beans and bake for 5 minutes more to dry the base.

Cook the bacon and prep the eggs

• Soft-boil two eggs: Bring a small pan of water to the boil, lower in 2 eggs, and cook for 7 minutes. Cool under cold running water, peel, then slice into rounds.
• Cook the bacon and onion: In a frying pan over medium heat, cook the bacon until it is just starting to colour. Add the onion (and a touch of butter or oil only if the pan is dry) and cook for 5 to 7 minutes until softened. Tip onto a plate to cool slightly.

Mix the custard filling

• Whisk the custard: In a bowl, whisk 4 eggs with the cream, mustard (if using), salt, pepper, and nutmeg. Stir in the chopped herbs.
• Keep it gentle: Whisk until combined but not foamy. Too much air can make the filling puff and then sink more as it cools.

Assemble the pie

• Layer for even slices: Scatter half the bacon and onion into the baked pastry base, then sprinkle over half the cheese. Lay the sliced soft-boiled eggs in an even layer, then add the remaining bacon mixture and cheese.
• Pour in the custard: Slowly pour the egg and cream mixture into the pie. If your dish is very full, pour most of it in on the counter, then top up once the pie is on the baking tray.

Bake until golden and set

• Add the pastry lid: Roll out the remaining pastry for the lid. Lay it over the top, press to seal, trim the excess, and crimp the edges. Cut 2 to 3 small steam vents in the top.
• Glaze: Brush the top with beaten egg for a glossy finish.
• Bake: Bake for 35 to 40 minutes, or until the pie is deeply golden and the centre feels set with only a slight wobble.

Cool and slice

• Rest before cutting: Leave the pie to cool for 15 to 20 minutes before slicing. This gives the custard time to settle so you get clean, generous wedges.
• Serve warm or cold: It is excellent warm from the oven, but it also travels beautifully for lunchboxes and picnics once fully cooled.

Tips

How do I stop the pie getting a soggy bottom?

Blind-bake the base until it looks dry and lightly golden, then let it sit for a minute before filling. Also cool the bacon mixture slightly so it does not steam into the pastry.

How do I know when the filling is properly cooked?

The top should be deep golden, and the centre should have just a small wobble, not a slosh. If you insert a knife near the centre, it should come out warm with only a little moisture, not wet egg.

Why did my pastry shrink down the sides?

This usually happens when the pastry is stretched as it is fitted into the dish or when it goes into the oven too warm. Press it in gently (do not pull it), then chill the lined tin before blind baking.

Can I make it more buttery and crisp on top?

Use all-butter pastry and brush the lid twice with egg glaze, once before baking and once again after 15 minutes in the oven. It builds colour and shine without making the pastry heavy.

What is the easiest way to get neat slices?

Let the pie cool until warm, then slice with a serrated knife using a gentle sawing motion. If you cut it piping hot, the filling is more likely to spread.

Serving Suggestions

• Buttered peas or mushy peas and a spoonful of mustard
• Tomato chutney or brown sauce on the side
• A crisp green salad with a sharp vinaigrette
• New potatoes with butter and chopped chives

Storage

Room temperature

Once baked, let the pie cool, then keep it at cool room temperature for up to 2 hours. If your kitchen is warm or you are packing it for later, refrigerate it sooner for food safety.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 3 days. Eat cold, or reheat slices in a 170°C oven for 10 to 15 minutes until hot all the way through.

Freezing

Freeze cooled slices, tightly wrapped, for up to 2 months. Thaw overnight in the fridge, then reheat in the oven for the best pastry texture (microwaving will soften the crust).

Nutrition

• Calories: 520 kcal
• Carbohydrates: 28 g
• Protein: 22 g
• Fat: 36 g
• Saturated Fat: 16 g
• Sodium: 1050 mg

Disclaimer: Nutrition values are estimates and will vary depending on your pastry, bacon, and portion size.

FAQs