Kids in the kitchen: bacon, egg & spaghetti pies
13/8/2011
Serves 4
These tasty and hearty pies are perfect for after-school fuel or for a relaxed weekend meal. Fleur (8) can make them completely on her own and her friends love it when she cooks enough to share.
Ingredients
| 4 | Bacon rashers, middle |
| 3 sheets | Butter puff pastry |
| 1½ cups | Tasty cheese |
| 1 can | Spaghetti, 400g |
| 4 | Eggs |
| 2 tbsp | Milk |
Directions
- Preheat oven to 200C. Pan-fry bacon or grill until cooked, allow to cool a little and then cut off any rind and extra fat.
- Line 4 x 1½ cup capacity pie dishes with pastry.
- Sprinkle over a little grated cheese, then divide the spaghetti between the dishes.
- Place bacon on top of the spaghetti and then carefully break an egg into each dish. Prick the yolk so that it runs.
- Top with remaining grated cheese and then cover with a pastry lid. Seal edges well, prick the pastry top, then brush with milk.
- Cook for 20 minutes until golden and puffed.
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