Bacon and Egg Pie By Kirsten Gilmour of the Mountain Café in Aviemore

I can still remember the first time I had bacon and egg pie. I was about six; a friend from school invited me to go with her parents on a vintage car rally. Her mum was an incredible cook and at lunch time she pulled out these huge slabs of heaven.

We sat on a rug and I will never forget the smoky, salty, eggy-heaven that was served that afternoon.

Kirsten Gilmour is the owner and head chef at Aviemore’s Mountain Café. This recipe comes from her new book, The Mountain Café Cookbook: a Kiwi in the Cairngorms, which was published on February 14 2017. 

Ingredients: Serves 6
250g puff pastry
Plain flour, for dusting
6 smoked bacon rashers, diced
1 small red pepper, diced
1 small green pepper, diced
1 medium red onion, diced
75g garden peas (frozen are fine)
1 handful coriander, stalks removed, leaves chopped
1 handful parsley, stalks removed, leaves chopped
120g Cheddar, grated
6 eggs
200ml double cream
1 tsp sea salt
2 tsp cracked
black pepper
23 x 23 x 5cm square pie dish

1 Preheat oven to 180C (160C fan) and grease your pie dish.
2 Keep your pastry at room temperature to make it easier to roll. Sprinkle a little flour on to your bench and rolling pin, and roll the pastry out to a large enough square to fit the dish. Press it into the dish and leave
 for 20 minutes to rest, then trim any excess pastry from the edges.
3 Put the bacon in a bowl with the peppers, onion, peas, coriander, parsley and Cheddar and mix together with your hands. Place in an even layer in the pastry-lined dish. Whisk the eggs, cream, salt and pepper till smooth, then slowly and carefully pour over the filling in the dish. Gently put it into the oven to bake for 1 hour 10 minutes until the filling is golden and just firm to the touch.

In association with Taste Communications.