Bacon & Egg Pie
Ingredients
- Salt & pepper
- 3 sheets of frozen Flaky Pastry.
- 6 rashers of Bacon
- 8 Eggs
- ½ c Chives, Spring Onion or Parsley (optional)
Method:
Set oven to 250°C Fan Bake.
Grease a medium-large pie dish or tin. The smaller the tin, the deeper the pie.
(Ingedients to make your own pastry are in method and not ingredients list)
If making own pastry, sift 2 cups of flour into a large bowl, stir in a pinch of salt and then make a well in the centre.
Add in a dessert spoon of lemon juice and 170g butter, which has been chopped into small
pieces.
Rub in butter with fingers until breadcrumb consistency.
Add small amounts of water to the flour and mix until it starts to come together.
Shape into a ball and chill for an hour and then roll out pastry until 1/2 cm thick. Lay tin over the pastry and cut around to
form base and sides of the pie.
Place in greased tin.
Reserve remaining pastry for pie top.
Or, if you are using frozen sheets of pastry, make sure
they are well thawed and line your pie dish with them.
Sprinkle grated cheese over pastry in bottom of tin, then lay down 3 rashers of bacon.
Add whole eggs to pie and break yolks with fork. Chop remaining 3 rashers of bacon and add, along with salt and pepper. Add chives, spring onions or parsley if you like.
Cut remaining pastry to cover the pie, cover and seal then glaze with egg or milk.
Prick holes in pastry top and place in the oven.
Turn oven down to 200 °C and cook for 20-30 minutes or until pastry is puffed and golden.
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