English Pork, Bacon and Egg Pie – Paul Hollywood Recipe

I could have called this a savoury pie, but that would hardly do justice to what is essentially a complete meal wrapped in a buttery, crumbly pastry crust.

Can you guess who this English pork, bacon and egg pie recipe comes from?

Yes, of course: the ever-reliable Paul Hollywood!

When you find someone whose recipes you can trust, you don't let them go that easily.

This hearty pie is perfect for all sorts of occasions: a quick dinner at home if you make it ahead, a substantial buffet, or one of those gatherings where everyone brings something to eat. Especially when you're in charge of the savoury food and already know that everyone else will turn up with endless rolls of puff pastry filled with ricotta and spinach, ham and cheese, and so on. You want to bring something different — and earn a few compliments along the way!

Please excuse the rather unremarkable photos. I wasn't feeling particularly creative or inspired that day, and I was in a hurry because I had several dishes to photograph.

But enough chatting. Let's get to the recipe!

The quantities are for a 20 cm (8-inch) round baking tin.

English Pork, Bacon and Egg Pie

Recipe details

• Yield: 6 servings

• Preparation time: 35 minutes

• Resting time: 30 minutes

• Cooking time: 50–55 minutes

• Cooling time: At least 15 minutes before slicing

• Total time: Approximately 2 hours 10 minutes, including resting and cooling

Ingredients

For the pastry

• 275 g plain flour

• A pinch of fine salt

• 135 g cold butter, diced

• 1 medium egg, beaten

• 1 teaspoon lemon juice

• 2–3 tablespoons cold water

• 1 beaten egg, for brushing

For the filling

• 1 tablespoon olive oil

• 1 large onion, finely chopped

• 1 garlic clove, crushed

• 200 g unsmoked bacon, diced

• 200 g pork loin, cut into approximately 1.5 cm cubes

• 5 medium eggs

• 100 g cream cheese

• 100 g grated Parmesan

• 1 tablespoon chopped chives

• Salt and black pepper, to taste

Method

Make the pastry

1. Put the flour and salt in a bowl. Add the cold butter and rub it in with your fingertips, or pulse everything in a food processor, until the mixture resembles breadcrumbs.

2. Mix the beaten egg with the lemon juice and cold water. Add the liquid to the flour mixture and bring everything together quickly into a dough. Avoid overworking it; add a little more water only if necessary.

3. Shape the dough into a disc, wrap it in cling film and refrigerate for about 30 minutes.

Prepare the filling

4. Heat the olive oil in a pan. Add the onion and garlic and cook gently until the onion becomes translucent.

5. Add the bacon and pork. Increase the heat slightly and cook for about 10 minutes, stirring occasionally, until the meat is cooked and the liquid released by the meat has evaporated.

6. Remove from the heat and leave the mixture to cool completely.

Assemble the pie

7. Preheat the oven to 200°C (400°F).

8. Beat two of the five eggs with the cream cheese until combined. Stir in the grated Parmesan, chopped chives, salt and pepper. Add the cooled bacon and pork mixture and mix well.

9. Roll out about two-thirds of the pastry and use it to line the base and sides of a 20 cm round tin, leaving some pastry hanging over the edges.

10. Spoon in the filling. Make three shallow hollows at regular intervals and carefully crack one of the remaining three eggs into each hollow.

11. Roll out the remaining pastry into a round disc and lay it over the filling.

12. Fold the overhanging pastry over the top crust and pinch the edges together with your fingers to seal the pie. Brush the surface with beaten egg.

13. Bake for 50–55 minutes, until the pastry is golden and the pie is cooked through.

14. Remove the pie from the tin and leave it to rest for at least 15 minutes before slicing.

Serve it warm or cold. It's delicious either way!