Sunday Brunch

Bacon and egg pies recipe

Simon Rimmer’s bacon and egg pies from Sunday Brunch are perfect for a picnic, brunch or lunch

Makes 6


For the pastry

  • 175g plain flour
  • 40g lard
  • 40g unsalted butter
  • Pinch of salt
  • About 1-2 tbsp warm water
  • Egg wash, for the pastry

For the filling

  • 3 hard-boiled Eggs, chopped
  • 200g smoked back bacon, grilled until crisp then crumbled
  • 1 tbsp chopped chives
  • 2 Eggs, beaten
  • 100ml whole milk


  1. Preheat the oven to 180°C/gas mark 4. For the pastry, put the flour, lard and butter into a bowl with a pinch of salt. ‘Cut’ the fat into the pastry with a knife. When it looks like crumbs add a sprinkle of water and begin to bring together with your hands to form a dough, adding enough water to bring it together. Wrap and chill the pastry for 40 minutes.

  2. Roll out the pastry and cut 12 x 90mm circles and 12 x 75mm circles. Press the 12 larger circles into a greased, floured 12-hole muffin tin.

  3. For the filling mix the hard-boiled eggs, bacon and chives. Divide the mixture between the 12 cases. Beat the raw egg with the milk, season well and pour into the 12 cases.

  4. Press the smaller circles on top, then cut a small hole in the middle, brush with egg wash and bake for 35-40 minutes.


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Sunday Brunch

Next episode: Sunday 27 April 9.30AM on Channel 4

Last Broadcast: Sunday 20 April 9.30AM

Watch now on 4oD


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