Best Ever Bacon and Egg Pie
|400 g||Puff pastry, thawed|
|50 g||Tasty cheese|
|3 tbsp||Fresh parsley, very finely chopped|
|3 tbsp||Fresh basil, finely chopped|
|1 to taste||Salt & freshly ground pepper|
|2||large ripe tomatoes, sliced|
- Place a flat baking tray in the oven and pre-heat to 210 degC.
- The baking tray will heat up and the pie can be placed directly on this which helps to cook the pastry base.
- Divide the pastry into two, one piece slightly larger than the other. Roll out the larger piece and ease into a 24cm fluted pie tin with a removable base.
- Grate the cheese finely and scatter over the base. Remove the rind from the bacon and cut the slices into small strips. Place these pieces in an even layer over the cheese. Take nine of the eggs and break them one at a time, placing directly on top of the bacon. Take care not to break the yolks. Scatter the herbs evenly on top of the eggs. Apply salt and pepper liberally, and finish by placing thin slices of tomato on the herbs.
- Roll the remaining pastry out into a circle and place this on top of the pie to form a crust.
- Break the remaining egg into a cup and beat with a fork. Use a little of the beaten egg to seal the pastry top to the base by brushing the underside of the top pastry and gently pressing the top to the sides. If you're feeling artistic, decorate with the scraps of leftover trimmed pastry. Brush the remaining egg evenly over the top of the pie to make a glaze.
- Place the pie on the preheated baking tray and cook for 45-50 minutes until the pastry is golden and crisp. Remove the pie when cooked and allow to stand for at least 20 minutes.
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