Our Property Manager Amanda Craze was given this lovely recipe by her Granny, a Cornish farmer’s wife with 11 children. When young, Amanda lived next door to her Granny and was always popping in for tea and the bacon, egg and parsley pie was a firm favourite. Amanda remembers, ‘Often there would be cousins round too, dozens of us, and Granny would feed us all. She was a great one for using what was to hand and often she’d put grated cauliflower in the pie as a filler. With that many hungry mouths, she needed to be inventive. She also made the most delicious coleslaw with whatever vegetables and herbs there were and a clotted cream and vinegar dressing. Unfortunately she didn’t write down a lot of her recipes, there wasn’t the time with no washing machines or dishwashers to help out. Whenever anyone in the family makes this pie it’s always called ‘Granny’s Pie,’ and certainly keeps alive our memories of her.’
Oven temp. 180 c. pre heated
23cm loose bottom flan tin
280g Plain Flour
70g Lard – chopped into small cubes
70g Butter – chopped into small cubes
Pinch of salt
Cold water to mix
Flour for rolling out
Place all ingredients into a large bowl, except the water. Rub in the fat to flour until it resembles bread crumbs. Add enough water to make a pliable dough, cover with cling film and place in a fridge for 30mins.
8 x Eggs – preferably geese eggs if they are available
450g Lean bacon chopped
1 x Large bunch of parsley
Pinch of salt
Beaten egg to glaze
01 Fry the bacon lightly to draw out any water, drain if necessary then leave to cool.
02 Meanwhile roughly chop the parsley.
03 Lightly whisk two of the eggs together, add a pinch of salt and plenty of pepper.
04 Cut 2/3 of the pastry, roll out on a floured surface and line the flan tin leaving an overhang to allow to seal the lid and the bottom together.
05 Place the cooled bacon in the pastry lined tin followed by the parsley and the two beaten eggs. Make six equally spaced indentations in filling and break a whole egg into each one.
06 Roll out the remaining pastry large enough to cover the top of the filled tin, allow an overhang, brush overhang with beaten egg, pinch both pastry overhangs together to seal, make a small hole in the top of pastry lid to allow steam to escape. I crimp my overhangs to seal, but this is not essential.
07 Brush pie top with beaten egg.
08 Place pie on an oven tray and cook for 35 – 40mins. The pastry should be golden and the pie should feel firm when cooked.
09 Allow to cool before serving.
Those who are busy can always use a good quality ready made short crust pastry, but do take the time to relax and enjoy this for lunch, a picnic, or for a traditional high tea.