Ingredients:

  • 2 cups All-Purpose (Plain) Flour, plus extra for dusting
  • 8 oz Unsalted Butter, chilled and cubed
  • 1 teaspoon Fine Sea Salt
  • 6-8 tablespoons Ice Water
  • 6 oz Bacon or Sausage Meat, cooked crisp
  • 4 Large Eggs, lightly whisked
  • 2 tablespoons Whole Milk or Cream
  • 4 oz Mature Cheddar Cheese, grated
  • 1 tablespoon Fresh Chives, finely snipped
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1 Large Egg, whisked with a splash of water (for wash)
  • 1/4 teaspoon Flaky Sea Salt, for sprinkling
  • 1 teaspoon Poppy or Sesame Seeds (Optional)

Instructions:

  1. Make the Pastry: Combine flour and salt in a bowl. Cut in the cold, cubed butter using a pastry blender, fingertips, or a food processor until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.
  2. Hydrate the Dough: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
  3. Chill: Form the dough into two flat discs, wrap them tightly in cling film, and refrigerate for a minimum of 30 minutes.
  4. Cook the Meat: Cook the bacon or sausage until crispy. Drain thoroughly on paper towels to remove excess grease.
  5. Prepare the Scramble: Whisk the eggs and milk/cream. Scramble gently in a non-stick pan until just set but still slightly moist. Immediately remove from heat and set aside to cool.
  6. Combine Filling: Once cooled, combine the scrambled egg, cooked meat, grated cheese, chives, and pepper. Mix well. The filling must be cool before assembly.
  7. Roll the Dough: Preheat oven to 400°F (200°C). Lightly flour a work surface. Roll one disc of chilled dough to about 1/8 inch (3 mm) thickness.
  8. Cut Shapes: Use a 9-inch (23 cm) round cutter or plate to cut four dough rounds. Repeat with the second disc for a total of eight rounds. Collect and briefly chill any scraps for re-rolling.
  9. Fill the Pies: Place approximately 2-3 tablespoons of the cooled filling mixture slightly off-centre on one half of each dough round. Ensure there is a clean 1-inch border around the edges for sealing.
  10. Seal and Crimp: Brush the edges of the dough lightly with the egg wash. Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal, then use a fork to crimp the border tightly all the way around.
  11. Vent and Glaze: Transfer the pies to the prepared baking sheets. Brush the tops generously with the egg wash. Cut two small slits in the top of each pie to allow steam to escape. Sprinkle with flaky salt and seeds, if using.
  12. Bake: Bake for 22–25 minutes, or until the pastry is deep golden brown and the filling is heated through.
  13. Cool: Allow the pies to cool slightly on the baking sheet for 5-10 minutes before serving.