Vohn’s Vittles

victuals, vittles, food: my cooked-from-scratch recipes using natural ingredients

Simple bacon and egg pie

Hello dear readers.

Today was World Baking Day and I had hoped to be able to show you some sort of beautiful creation. Check out the World Baking Day website for lots of yummy inspiration. The challenge is to step out of your comfort zone and bake something you have never baked before. I had a plan of combining parts of three different recipes to make a new combination which I thought would work really well.

Unfortunately I have been feeling a bit poorly this week, so just didn’t have the energy today for “proper” baking. I did, however, have some shortcrust pastry in the freezer so made a little bacon and egg pie for supper.  This is so super-simple if you already have pastry on hand…

Roll out shortcrust pastry, use to line a 20cm pie dish
and pop in the fridge for about 30 minutes

pie case


Fry 100g pancetta until crispy & drain on kitchen towel

fried pancetta


Beat together five eggs with a little milk and ground white pepper

beaten egg


Sprinkle the pancetta in the pie case

sprinkle pancetta


Pour in the egg mixture

filled pie


Top with thinly sliced tomatoes or grated cheese & bake for about 25 minutes in moderate oven

baked pie


Mr Vohn wants me to point out that this ain’t all my own work as he sliced the tomatoes!  They were the crowning touch on our simple supper!

I tend to serve this pie hot with baked beans or cold with salad.


P.S. If you like this, here’s another couple of my favourite pastry recipes…

beetroot and bramble tartlets

Beetroot and bramble tartlets

Pear Tarte Tatin

Pear Tarte Tatin




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