Egg and Bacon Pie

• salted butter↗150g g
• plain flour↗300g g

  plus extra for dusting

• buttermilk↗6-7 tbsp tbsp
• smoked bacon↗6

  strips, cut into small pieces

• salted butter↗1 tsp tsp
• onion↗1

  finely chopped

• garlic cloves↗2

  grated

• eggs↗4

  beaten, plus 1 egg separately beaten for glaze

• Dijon mustard↗1 tbsp tbsp
• crème fraîche↗100ml ml
• nutmeg↗½ whole

  grated

• spring onion↗10g g

  finely chopped

Step-by-step instructions

1. 1

   Wrap the butter in parchment paper or use its own packaging and freeze for a few hours until solid, or leave overnight.

2. 2

   Transfer the flour to a large bowl, then grate the frozen butter into it, occasionally dipping the end in a little flour to prevent sticking. Add the buttermilk and quickly mix with a table‑knife. Turn onto a work surface and gather the dough with a spatula. Cut off a third, and shape the remaining two parts into disks. Wrap and keep in the fridge while you prepare the filling.

3. 3

   Place the bacon in a cold pan and set over medium heat. Fry until crisp, golden and the fat renders, about 5‑6 minutes. Transfer to a medium bowl with a slotted spoon.

4. 4

   Melt the butter in a pan over medium‑low heat and cook the onion 8‑10 minutes until soft and golden. Raise the heat slightly, add garlic and cook another 2‑3 minutes until fragrant. Transfer to the bowl with the bacon and let cool for 10 minutes.

5. 5

   Meanwhile pre‑heat the oven to 220 °C/200 °C convection/gas 8, placing a large tray inside. Roll out the larger dough disk on a lightly floured surface to about 30 cm diameter, or large enough to line a 23 cm pie tin. Transfer it to the tin and smooth. Roll out the smaller disk to about 30 cm and set aside.

6. 6

   Pour the beaten eggs into the bowl with the onion and bacon, mixing, then add mustard, crème fraîche, nutmeg and spring onion. Season heavily with black pepper and a little salt. Pour the mixture onto the dough. Moisten the edge with a little water, then cover with the other dough disk. Press the edges with a fork or wrap to seal. Cut a small cross in the centre to vent, then brush the remaining beaten egg over the whole pie. Bake 40‑45 minutes until golden.

7. 7

   Leave to cool completely before serving with cornichons and extra mustard, if desired.