Egg, Bacon And Potato Pie

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• Step 1

  Make the Pastry:
  Put the flour, salt and butter in a food processor and blitz to fine crumbs. With the motor running, add the water a little at a time, adding more if necessary until mixture comes together in a ball.

  Turn the dough out into a lightly floured bench and bring together. Divide the dough - 2/3 for the base of the pie, 1/3 for the lattice top - and cover in plastic wrap. Refrigerate for an hour.

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  Step 2

  Make the Pie:
  Preheat the oven to 200 degrees C. Slide a baking sheet in to heat up. Line a 23cm x 18cm pie tin with baking paper.

  Roll the larger portion of pastry out so that it fits in and up the sides of the pie tin. Line the prepared pie tin with the pastry. Cover the bottom of the pastry with the lightly cooked bacon, then lay the cooked potato slices on top to cover the bacon. Crack 10 of the eggs on top, trying not to break the yolks. Sprinkle with herbs.

  In a mixing bowl, break the remaining two eggs and lightly beat. Add the milk and season well, beat again to combine. Pour evenly over the whole eggs.

  Roll out the remaining 1/3 of pastry and cut narrow strips. Arrange them in a lattice pattern on top of the pie, trimming off any excess.

  Place the pie on top of the hot baking sheet and bake for 12-15 minutes until the pastry starts to puff and turn golden. Reduce the temperature to 180 degrres C. and bake for a further 35-40 minutes.

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