Click on the image, above to submit to Pinterest.

Chipple Pie

Chipple Pie is a traditional English recipe (from Cornwall) for a classic double crust pie with a layered filling of spring onions, streaky bacon and eggs. The full recipe is presented here and I hope you enjoy this classic English version of: Chipple Pie.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

4

Rating:

Tags : Baking RecipesBritish RecipesEnglish RecipesCornish Recipes

'Chipple' is the old Cornish name for a spring onion/scallion. This pie is also known as 'Chipple pastry'. This is a layered pie of spring onions, bacon and eggs. Basically it's a breakfast in pie form. To be authentic you need a metal pie dish (very handy for plate pies as it ensures the bottom pastry is cooked and readily available these days). The pie was typically baked when the spring onions started to get too large so that they could be used up. The original pastry would have used half butter and half lard or a 2:1 ratio of self-raising flour to lard. I'm using a more modern rich shortcrust here.

Ingredients:

For the Pastry:
225g (8 oz) plain flour
1/2 tsp dry mustard powder
115g (4 oz) cold butter
pinch salt and white pepper
1 egg yolk
2 tbsp cold water

For the Filling:
12 large Spring Onions, chopped (green and white parts)
180g streaky bacon, diced (add some smoked for extra flavour)
3 eggs
4 tbsp parsley, finely chopped
salt and freshly-ground black pepper, to taste
knob of butter

Method:

Pre heat your fan oven to 200C. Butter your pie dish.

For the shortcrust pastry: Sift together the flour and mustard powder into a bowl, add the diced butter and rub into the flour until the mixture resembles fine crumbs. Add the egg and water and work into the crumb mixture until it comes together as a dough. Shape into a ball, cover in clingfilm (plastic wrap) and chill in the refrigerator for 10 minutes.

Take half the pastry and roll out until large enough to cover the base of your pie dish. Line with the chipples then nestle in the pieces of streaky bacon. Crack the eggs (leave them whole) over the centre of the pie. Scatter over the parsley then dot over the butter then roll out the remainder of the pastry and use to cover the pie. Crimp the edges together then cut a slit in the top of the pastry as a steam hole.

Transfer to your pre-heated oven and bake for 45 minutes. After 10 minutes turn the oven down to 180C.