Bacon and egg pie from Mr & Mrs Wilkinson's How It Is at Home: A Cookbook for Every Family (page 135) by Matt Wilkinson and Sharlee Gibb

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mr Wilkinson's red sauce (a.k.a. tomato relish)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • e_ballad on December 11, 2017

    Whilst it tasted ok, there were a few flaws in this recipe. If you line a pie dish with puff pastry (base & sides), then proceed to blindbake the pastry, it WILL pool in a puddle at the base. Even after rescuing the general shape by smooching the pastry back up the sides, the base WILL still be soggy. So don’t bother about that step. As I was concerned that the short cooking time would result in raw cauliflower, I cut it beyond ‘small florets’ into almost-julienne: still barely cooked. I’d be tempted to roast the cauli in the time you would have wasted blindbaking, then adding it to the egg custard with the other ingredients.

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