Egg & Bacon Pie

Egg & Bacon pie does sound really retro and what throws this into the realm of rationing is the potato pastry topping and cooking with a pie plate. Unfortunately, I do not own a classic enamel pie plate, but to feel like I want one now.

Not only is this pie easy to make on rations, it is super economy gastronomy and really frugal cooking, consisting mainly of potatoes, flour and a bit of bacon. The revelation to us, after eating Egg & Bacon pie for our dinner this evening, is that potato pastry is quite good. It is solid and almost biscuit like, but as an easy to make pastry, I would really recommend this. It would probably be more suited to a rich meat pie as you would have more of a contrast in flavours and textures. The filling of this pie is also quite solid and plane which makes the whole dish quite dull. This could easily be rectified, as any old left-overs could be thrown into the filling and would enhance this massively.

To make the potato pastry, mix 8oz of flour with ½ teaspoon of salt and add 2oz of fat to 4oz mashed potato and combine all of the ingredients together to form dough. I did add some water to slacken this slightly and you really need to make sure that the fat is combined into the potato first, otherwise you will get lumps. Yet, this makes a good ball of pastry dough and for anyone learning basic cooking or baking with children this would be a great idea.

For the filling, which I would adapt, mix two reconstituted eggs with 2oz of mashed potato, salt, pepper and two rations of chopped bacon. Smear out the mixture into a pie plate or oven dish and layer with the pastry.

This does go quite a long way as it is very filling. I am not used to really flour heavy food and after the Yorkshire pudding yesterday I am feeling rather stuffed.