Name: Bacon and egg pie
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 gram block puff or flaky pastry, or 2 pastry sheets (3 if using a bigger tin), defrosted; 1 spring onion, chopped; 1/2 cup chopped bacon; 8 eggs; 1 egg yolk beaten with 1 tablespoon water, to stick and glaze pastry

Bacon and egg pie

Grandad’s been having a quiet think in his easy chair. Thinking looks a lot like napping to me, but while he’s deep in thought I have a chance to knock up a quick pie for our tea.

Ingredients

400 gram block puff or flaky pastry, or 2 pastry sheets (3 if using a bigger tin), defrosted

1 spring onion, chopped

1/2 cup chopped bacon

8 eggs

1 egg yolk beaten with 1 tablespoon water, to stick and glaze pastry

Method

1.Preheat oven to 200°C. Roll out two thirds of pastry on a floury bench until big enough to line a shallow, greased 20cm pie tin (or use 1 pastry sheet), with pastry amply covering the rim. Scatter spring onion and half the bacon into the pastry-lined tin. Break in the eggs and season with salt and pepper, then scatter remaining bacon on top.

2.Roll out remaining pastry (or use the second sheet) to make a pie lid. Crimp lid and pastry edges together and trim off any excess. Use trimmings to decorate pie if you wish. A dab of egg wash will stick them in place.

3.Cut 4 small vents in the pastry lid with a sharp knife. Brush the lid with the egg wash and bake for 35-40 minutes until crisp and a rich, golden-brown colour. Serve pie warm or cold.

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Ingredients

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