Cornish Recipes > Cornish Bacon and Egg Pie

How to make Cornish bacon and egg pie:
A pie which is delicious served both hot and cold. A great favorite served cold with salad in the summer.


shortcrust pastry, enough to line and make a lid for a pie dish
6 rashers of back bacon, cut into pieces
3 eggs
1/4 pint milk
finely chopped parsley
salt and pepper
(see measure conversions for more information)


- Line a well greased ovenproof pie dish with two thirds of the pastry.
- Lay the bacon in the pastry case and sprinkle with the parsley.
- Beat the eggs into the milk and pour over the bacon.
- Season.
- Cover with the remaining pastry.
- Make a hole in the centre of the lid.
- Bake at 170 degrees centigrade (see temperature conversions) for about 45 minutes.