A delightful twist on the classic bacon and egg pie, perfect for any occasion.
Preheat your oven to 190°C (375°F).
Ensure your oven is fully preheated before baking for even cooking.
In a mixing bowl, combine the flour and salt. Add the cold butter and rub it into the flour until the mixture resembles breadcrumbs.
Use your fingertips to avoid warming the butter too much.
Add the cold water gradually, mixing with a fork until a dough forms. Knead lightly on a floured surface.
Add water slowly to avoid making the dough too wet.
Divide the dough into two portions. Roll out one portion to line your ovenproof dish.
Roll the pastry evenly to avoid thin spots.
Cook the bacon in a pan until crispy. Chop into small pieces.
Drain excess fat from the bacon for a less greasy filling.
In a bowl, beat the eggs with milk, salt, pepper, and parsley. Stir in the bacon.
Mix thoroughly to distribute the ingredients evenly.
Pour the filling into the pastry-lined dish. Roll out the second portion of dough and cover the pie. Seal the edges and make a small hole in the center.
Brush the edges with water to help seal the pastry.
Brush the top with beaten egg for a golden finish.
Ensure an even coating for a uniform color.
Bake in the preheated oven for 35-40 minutes until golden brown.
Check the pie halfway through to ensure even baking.
Let the pie cool slightly before serving. Enjoy warm or cold.
Pair with a fresh salad for a complete meal.
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