Bacon & Egg Pie
( SERVES 8 )
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|6||Bacon rashers, roughly chopped|
|⅓ cup||Frozen peas|
|1||Egg, (or milk)|
|4 sheets||Flaky puff pastry|
- Preheat oven to 200 degC. Lightly grease a 24 x 20cm oven-proof dish. Use two sheets of pastry to line the base and sides of the dish.
- Layer the dish with half the bacon and break eggs on top, piercing the yolks if desired. Season with pepper before sprinkling over the peas and the remaining bacon.
- Brush the edges where the pastry will join with beaten egg or milk. Lay the remaining pastry over the top and seal the edges. Brush the pie top with extra beaten egg or milk and make a slit to allow the steam to escape.
- Bake for 35-40 minutes.
Instead of joining the pastry, sit two sheets of pastry on a lightly floured board, one on top of the other, and roll out with a rolling pin until you get the exact desired size.