- Serves: 6-8
- Cook Time:
- Prep Time: 20 minutes
- Effort: easy
- 2 potatoes
- plain flour, for dusting
- 3 sheets ready-rolled shortcrust pastry, 450g in total
- 250 g streaky bacon, cut into 2cm pieces
- 3 tbsp chopped soft herbs, such as parsley, basil, chives or spring onion tops
- 14 eggs
- 185 ml milk
1. Peel the potatoes, slice them thinly and boil in a pan of salted water until just tender. Drain well and set aside.
2. Preheat the oven to 200C/180C fan/Gas 6. Place a baking sheet in the oven to heat the pie will sit on this and the heat will help it to crisp.
3. Cut a piece of baking paper to fit a 40 x 30cm baking dish (or roasting tin). It should cover the base and reach about 3-4cm up the sides. Remove the baking paper from the baking dish and lay it flat on your bench. Dust it with a little flour and lay 2 pastry sheets side by side on top. Join the pastry sheets by pressing them together firmly with a small overlap. Roll out the pastry to cover the paper. Lift the paper with the pastry still on it and lay it into the baking dish (it will reach 3-4cm up the sides).
4. Sprinkle the bacon over the pastry. Top with the sliced potato and sprinkle with the herbs. Break 8 whole eggs over the top.
5. In a mixing bowl, lightly whisk the remaining 6 eggs with the milk, 1 teaspoon of salt and some freshly ground black pepper. Pour this mixture evenly over the whole eggs.
6. Roll out the remaining sheet of pastry very thinly and cut it into narrow strips. Arrange the strips in a lattice pattern on top of the pie, trimming off any excess.
7. Place the prepared pie on top of the heated baking tray and bake for 12-15 minutes until the pastry is starting to puff and turn golden. Reduce the heat to 180C/160C fan/Gas 4 and continue baking until the pastry is golden and cooked through on the base about a further 35-40 minutes.
8. Serve warm or at room temperature with a salad and pickles or chutney. The pie will keep in a covered container in the fridge for 2-3 days.
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