Bacon and egg pie recipe | delicious. magazine

Ingredients

• For the shortcrust pastry
• 300g plain flour, plus extra to dust
• 150g chilled salted butter, chopped or grated
• 60ml ice-cold water
• For the filling
• 4 tbsp olive oil
• 4 red onions, thinly sliced
• 2 bay leaves
• 2 tbsp balsamic vinegar
• 4 tbsp tomato paste
• 4 British free-range back bacon rashers, rind removed, roughly chopped
• 4 large free-range eggs
• 250ml whipping cream
• 2 large tomatoes, sliced
• 50g cheddar cheese, grated
• 2 tbsp chopped flatleaf parsley
• You’ll also need
• 38cm x 26cm x 3-4cm deep baking tray, greased