Bacon and Egg pork pie!

An impressive beast of a pie that feeds around 12 people! I made one recently and took on a camping trip and we ate it on the beach. Looks like a lot of effort but it really is not that difficult. Need to make sure I seal the top better next time though as a lot of the fat ran out and left me with only a thin layer of jelly. Great if you don’t like the jelly though I suppose!

Probably costs about a tenner to make but much better than buying one from a supermarket.

This recipe was in Olive magazine last month.

Ingredients

Eggs 7
750g block shortcrust pastry
butter
1 kg lean pork mince
6 sausages skinned. The recipe said pork and herb but I used Lincolnshire, Choose whatever you prefer.
250g unsmoked back bacon rind and fat cut off and diced ( although I will leave some fat on next time)
1 tbsp fennel seeds crushed
2 tbsp flat-leaf parsley finely chopped
1 tbsp sage 3 tbsp, finely chopped. I couldn’t find fresh so used dried. Sage is always the hardest herb to find!
egg 1 beaten 

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Heat the oven to 190C/fan 170C/gas 5. Lower the eggs into boiling water and cook for 7 minutes then cool immediately and peel. Trim the end off each to make sure there is yolk in every slice!.

Roll out ¾ of the pastry saving some for the pie lid.

Line a lightly buttered 22cm spring-form cake tin with the pastry, leaving an overhang to attach the lid securely. I didn’t leave enough and my pie leaked a little.

Mix the pork mince, sausage meat, bacon, fennel, and herbs in a large bowl. Add 2 tsp sea salt and 1 tsp ground black pepper and squidge together with your hands. You may want to fry a tiny piece of it to check the seasoning, its a lot of ingredients to go to waste if it is not right!

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Add half of the mix to the tin, and make little dents for the boiled eggs.

Place the eggs on top in a circle, gently pushing them down into the meat, then add the rest of the meat on top.

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Roll out the rest of the pastry and cut to fit the top of the pie.

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Press the edges together tightly making sure there are no gaps and make a hole in the middle for steam to escape.

Put on a tray and cook for 1 hour 20 minutes. Check it is done by poking a skewer in and making sure it is piping hot and steam comes out. Cool in the tin and chill overnight.

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Release from the tin and serve with piccalilli!

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