Ruminations and recipes from a small kitchen in a big city.

23.5.05

What's wrong with British cooking?

Only one thing.

There isn't enough of it.

Traditional British cooking, done well, is among the best in the world.

Proof?

Ask yourself 'Would I rather sit down to a fat slice of robust, golden-pastry-topped Egg and Bacon Pie ... or a limp piece of quiche?'

Exactly.

Here's how my mother made Egg and Bacon Pie. OK, she wasn't British, but her grandparents were.

Grease a glass or enamel pie dish and line it with a sheet of shortcrust pastry. Crack eggs - about six depending on dish size - into the pastry-lined dish. Scatter some chopped parsley and white pepper over the eggs. Now lay strips of bacon over them. Top with a disc of puff pastry, trim and seal the edge. Decorate with the trimmings. Brush with egg white or milk. Bake at 200C for about 35 minutes at which point it will be golden brown and the aroma of eggs, bacon and pastry will be too irresistible for you to leave it in the oven a moment longer. (Just check that the base is done.)

Serve hot with turnip mash and mushy peas for dinner.

Or cold with a pint of beer for lunch.

Or warm with a pot of tea for breakfast, for that matter.

2 comments:

Anonymous said...

Call me the dense American - but is the bacon cooked before it goes into the pie? Is it strip bacon or the round kind? (what we call Canadian bacon here.)

kitchen hand said...

Not a dense question at all - my mother's egg and bacon pie used uncooked strip - or streaky - bacon, however many recipes call for the bacon to be fried first.