Felicity’s Bacon and Egg Pie

Cut the cold butter lengthwise into 4 pieces, then slice each piece approximately 5 mm thick. Toss the butter with the flour and salt until well coated.

Add the cold water and mix lightly to form a rough ball. Large pieces of butter should remain visible. Freeze the dough for 20 minutes.

Heat the olive oil in a Legacy Pan over medium heat. Fry the bacon and chorizo until crisp, then transfer them to a bowl, leaving the cooking fat in the pan.

Add the onion, garlic, celery and capsicum and cook until lightly browned. Stir in the Worcestershire sauce and cook until reduced and caramelised. Add the fresh herbs, then leave the filling to cool.

Clean the Legacy Pan and place it in the refrigerator or freezer to chill.

Turn the pastry onto a floured bench and roll it into a rectangle approximately 30 cm x 15 cm. Fold the left third into the centre, then fold the right third over the top.

Roll the pastry out again, rotate it 90 degrees and repeat the folding process 5–6 times, dusting lightly with flour as needed.

Divide the pastry into 2 pieces. Shape them gently into rounds and refrigerate for 1 hour.

Preheat the oven to 175°C and lightly coat the chilled Legacy Pan with olive oil spray.

Roll the larger pastry piece into a round that covers the base and sides of the pan with a little overhang. Roll the smaller piece into a round for the top.

Line the pan with the larger pastry round. Scatter the cheese over the base, followed by the bacon, chorizo and vegetables.

Break 5 eggs over the filling, nestling them gently between the meat and vegetables.

Beat the remaining 3 eggs with the smoked paprika, salt and black pepper, then pour the mixture evenly over the pie.

Lay the remaining pastry over the filling. Brush the edges with egg yolk, press the top and bottom pastry together and trim them level with the rim. Seal with a fork and prick the top several times.

Bake for 25 minutes, then reduce the oven temperature to 160°C and cook for another 15 minutes, until the pastry is puffed and deeply golden.

Leave the pie to rest for 5 minutes before slicing. Serve warm or cold.