Paul Hollywood's Bacon & Egg Pie

It's back - Mel, Sue, twinkly-eyed Paul and the marvellous Mary Berry are putting a new batch of bakers to the test in the sixth series of The Great British Bake Off.

As we debate whether Marie Campbell's professional training should have seen her disqualified from the competition before being given the boot last night, and live in hope of another dessert disaster to rival the Baked Alaska 'bingate', you can get into the spirit by baking a Paul Hollywood speciality.

"This is a delicious savoury pie that really makes the most of a winning partnership," says Hollywood. "I love the way the whole eggs are hidden beneath the crust - if you get one when you cut into it, it's like gaining a prize. Serve this hot for supper or cold for lunch."

:: Paul Hollywood's Bacon & Egg Pie

(Serves 6)

The pastry:

275g plain flour

Pinch of salt

135g cold unsalted butter, diced

1 medium egg, beaten

1 tsp lemon juice

2-3tbsp very cold water

1 egg, beaten, to glaze

The filling:

1tbsp vegetable oil

1 large onion, finely chopped

1 garlic clove, crushed

200g unsmoked streaky bacon, diced

200g pork loin, cut into roughly 1.5cm chunks

5 medium eggs

100g cream cheese

100g mature cheddar, grated

1tbsp chopped chives

Salt and pepper

To make the pastry, put the flour and salt in a bowl. Add the diced butter and rub in with your fingertips until the mixture looks like fine breadcrumbs.

Mix the egg with the lemon juice and two tablespoons of water. Make a well in the centre of the breadcrumb mixture and pour in the egg mix. Mix together using one hand; avoid overworking the dough. If it is too dry, add a splash more water.

When the dough begins to stick together, gently knead it into a ball. Wrap the pastry in cling film and leave to rest in the fridge for 30 minutes.

Heat the oil and gently cook the onion and garlic in a wide frying pan over a medium-low heat until soft (about eight minutes).

Add the bacon and pork, cook on a higher heat until any liquid from the meat is gone. Leave to cool completely, while pre-heating the oven to 200C/Gas mark 6.

Beat two eggs with the cream cheese until smooth. Add the cheddar and chives and season with salt and pepper. Stir in the cooled bacon mixture.

Roll out two-thirds of the pastry and use to line a 20cm loose-based sandwich tin, 4cm deep. Roll out the remaining pastry to form the lid.

Put the filling mixture into the pastry case. Make three evenly spaced depressions in the filling and crack the remaining eggs into them. Brush the rim of the pastry with water and place the lid on top. Press the edges to seal and trim off the excess. Brush the top of the pie with beaten egg and make a steam hole in the centre.

Bake for 50-55 minutes, until golden brown. Leave to settle for at least 15 minutes before serving.

:: Extract taken from Paul Hollywood's Pie's & Puds, by Paul Hollywood, published by Bloomsbury, £20, Hardback.