Click on the image, above to submit to Pinterest.
Bacon and Egg Pasty
Bacon and Egg Pasty is a traditional English recipe (from Cornwall) for a classic breakfast pasty of diced bacon, parsley and eggs that are baked in a flour, lard and suet pastry case. The full recipe is presented here and I hope you enjoy this classic English version of: Bacon and Egg Pasty.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
2
Rating: 
Tags : Herb RecipesBaking RecipesBritish RecipesEnglish RecipesCornish Recipes
Original Version
This is a classic recipe derived from the 1929 volume of traditional Cornish recipes:
Cornish Recipes, Ancient and Modern, Edith Martin, Truro, 1929
Eggy Pasty
Bacon cut in dice, parsley and one or two eggs, according to size of pasty required.
Modern Redaction
Ingredients:
pastry for pasties
For the Filling:
150g bacon, diced
4 tbsp parsley, finely chopped
4 eggs
salt and freshly-ground black pepper, to taste
Method:
Combine the bacon and parsley in a bowl then season to taste with salt and black pepper and stir well to combine.
Take two rounds of the pasty and fold half of each round over a rolling pin (this makes it easier to cover the filling) and arrange the half the bacon mix over the uncovered half of pastry. Season to taste with salt and black pepper.
Dampen the edges lightly with water or milk then use the rolling pin to cover the filling with the other pastry half (so that you have a half-moon shape).
Now use your finger and thumb to either crimp the edges of the pastry together part of the way up along the pasty. Allow an opening large enough to introduce the eggs. Crack the eggs into a glass or jug and carefully pour two into each pasty then finish sealing the edges before cutting a gash in the centre. Place on a baking tray and repeat the process with the second pasty then transfer to an oven pre-heated to 180°C and bake for about 40 minutes, or until the filling is piping hot and cooked through and the pastry is firm and golden.
