Bacon and Egg Pie from A Year in a Scots Kitchen by Catherine Brown
This was my grandmother’s picnic pie. With salad it can be served for high tea either hot or cold.
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Cooking tools:
- Oven
- Rolling pin
- Pie dish
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 150 g (6 oz) Ayrshire bacon, chopped
- 350 g (12 oz) packet puff pastry
- freshly ground black or white pepper
- 4 eggs
- 18 cm (7 in) round tin or pie plate
- egg or milk for brushing
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