Bacon and Egg Pie
( SERVES 6 )
You can't go wrong with this Kiwi classic. Perfect for cold winter lunches or try it for breakfast with a steaming hot coffee.
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|400 g||Puff pastry|
|1 to taste||Salt & freshly ground pepper|
|300 g||Bacon rashers|
- Roll out two-thirds of the pastry to 3mm thick and use to line a shallow 24cm pie tin. Lay half the bacon over the pastry base. Scatter with the peas. Break eight eggs into the pastry case and season with salt and pepper. Place remaining bacon over the eggs.
- Roll out remaining pastry and use as a lid to cover the pie. Crimp the edges of the pastry together. Trim and decorate pastry as desired and chill in the refrigerator for 30 minutes.
- Meanwhile, heat the oven to 180C. Brush the pastry lid with the egg glaze (one yolk mixed with the water). Bake pie for 45 minutes until pastry is golden brown.
Cooks tip: It's important to refrigerate the finished pie before cooking to allow the pastry to rest and therefore avoid shrinkage during cooking.