Cure & Simple - Recipe

The Recipe

Old-Fashioned Bacon & Egg Pie
Serves: 8 | Cooking time: 1 hour 10 mins
  • 1 tbsp vegetable oil
  • 400g Cure & Simple pancetta-style bacon, cut into thin strips
  • 1 onion, sliced - plain flour, for dusting
  • 2 x 500g block of ready-made shortcrust pastry, chilled
  • 7 large free-range eggs
  • 30g cheddar, grated
  • 1/2 tsp mustard powder
  • black pepper, to season
  1. Preheat the oven to 180ºC (fan)/200ºC/gas mark 3 and place a baking sheet inside the oven to heat up
  2. Heat the vegetable oil in a large frying pan and add the bacon strips and sliced onion. Cook on a moderate heat for around 10 minutes until the onion has softened and the bacon is starting to crisp at the edges, then tip into a large mixing bowl. Leave to cool for 10 minutes
  3. While the bacon is cooling, dust a clean work surface with plain flour and roll out one of the pastry blocks into a circle that is around 5cm bigger than a 23cm tart tin. Drape the pastry sheet over the tin and gently press it into the sides and the bottom of the tin. Trim any large bits of excess pastry, leaving a little hanging over the edge, and chill
  4. In a jug, whisk 4 eggs together and pour them into the bowl with the cooled bacon and onion, being sure to leave around 2 tbsp of beaten egg to glaze the pie with later. Add the cheddar, mustard powder and a good crack of black pepper, then beat the mixture well. Spoon the filling into the chilled pie case, making sure it’s level, then use the back of a spoon to make 3 evenly-spaced wells in the mixture. Crack the 3 remaining eggs into each hole then brush a little of the leftover beaten egg around the edge of the pie
  5. Roll out the second pastry block into a circle that is 3cm bigger than the tart tin and gently drape the pastry lid over the top of the pie. Push down the pastry edges to ensure it is sealed, use the prongs of a fork if you wish, and trim any excess pastry. Cut a cross in the top of the pie to allow steam to escape and brush the pie top all over with the rest of the egg glaze. Place onto the pre-heated baking tray and cook in the oven for 25-30 minutes until the filling has set and the pastry is golden brown. Once the pie is cooked, leave to cool in the tin for 15-20 minutes, then carefully remove the pie from the tin

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Our passion for high quality, welfare friendly produce has led us to expand our range. Now in addition to our outstanding range of hand cured, air dried bacon we bring you a selection of steaks. All our beef comes from award winning British native breeds, the cattle are grass fed and farmed using traditional, sustainable farming practices. Our steak selection includes Chateaubriand from Chappel Smokehouse beef, and dry-aged ribeye, sirloin, rump and t bone steak cuts from Dedham Vale beef