Bacon and eggs in a pie? Yes please! The classic combo wrapped in flaky pastry = comfort food heaven. Great for a quick and easy lunch or dinner but perfectly acceptable for breakfast the next day too.
Serve pie topped with beetroot relish or your favourite relish or chutney.
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Ingredients
Method
1.Grease a 20cm pie dish.
2.Cut one sheet of pastry in half. Join pieces to sides of another pastry sheet. Lift pastry into dish, ease into base and side; trim edges. Refrigerate 15 minutes.
3.Meanwhile, in a small frying pan over medium heat, fry bacon for 3 minutes or until browned. Cool.
4.Place half the bacon over pastry. Break eggs in, one at a time, being careful not to break the yolks. Sprinkle with remaining bacon and parsley, and season to taste.
5.Cover pie with remaining pastry sheet and press edges together to seal. Trim excess pastry. Brush top with combined egg yolk and water. Refrigerate 15 minutes.
6.Meanwhile, preheat oven to 200°C.
7.Bake pie 15 minutes. Reduce oven to 180°C and bake a further 15 minutes.
Attaching pastry halves to the side and top of another sheet of pastry, increases the size of the pastry sheet so it is large enough to line this size pie dish. Make sure the joins are sealed well.
Note
