Name: Egg, bacon and leek pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 30 gram butter; 1 tablespoon olive oil; 1 leek, trimmed, sliced; 6 rindless bacon rashers, chopped; 1 sheet frozen shortcrust pastry, thawed; 1 large tomato, sliced; 1/3 cup grated tasty cheese; 4 eggs; chopped parsley, to serve; salad, to serve

Egg, bacon and leek pie

Skip to Recipe

Serves 6

Prep

15M

Cook

30M

Total

45M

Ingredients

30 gram butter

1 tablespoon olive oil

1 leek, trimmed, sliced

6 rindless bacon rashers, chopped

1 sheet frozen shortcrust pastry, thawed

1 large tomato, sliced

1/3 cup grated tasty cheese

4 eggs

chopped parsley, to serve

salad, to serve

Method

1.Preheat oven 180°C. Line a baking tray with baking paper.

2.In a large frying pan, heat butter and oil on high. Saute leek 1-2 minutes until tender. Add bacon; cook 2-3 minutes, until starting to brown.

3.Place pastry on prepared baking tray. Cut off comers to form a round. Top with tomato and cheese, leaving a 3cm border. Spread over leek mixture. Fold up edges; pleat to enclose filling.

4.Break eggs carefully on top of pie filling. Bake 20-25 minutes, until egg is set. Sprinkle with parsley. Serve with salad.

It is important to wash leeks thoroughly. Slit lengthwise and splay open the layers as you hold the leek under cold running water. Place pastry in a pie dish if you have trouble keeping it in shape.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%