Women Cooking Recipes

Egg And Bacon Pie
Serves 6-8

2 teaspoons olive oil
250g packet rindless streaky bacon rashers
2 large sheets frozen ready-rolled shortcrust pastry (Pampas brand), thawed
12 eggs
Salt and ground black pepper, to taste
1 egg, extra, lightly whisked
Mixed leaf salad, to serve

1. Preheat the oven to 200°C. Place a baking tray in the oven to preheat. Lightly grease a 21 cm (base measurement) pie dish.

2. Heat the oil in a large frying pan over a medium heat. Add half the bacon and cook for 2-3 minutes each side, or until slightly crisp. Transfer to a plate lined with paper towel. Repeat with the remaining bacon. Set aside for 10 minutes to cool.

3. Line the pie dish with 1 sheet of pastry and trim the edges. Lay half the bacon over the base of the pie. Crack an egg into a small cup and carefully pour over the bacon. Repeat with the remaining eggs. Sprinkle with salt and pepper. Carefully lay the remaining bacon over the eggs. Sprinkle with pepper.

4. Brush the edges of the pastry in the dish with the whisked egg. Place the second sheet of pastry over the pie to cover the filling and trim the excess pastry. Pinch the edges together to seal. Lightly brush the top of the pie with a little more whisked egg. Place the pie on the preheated tray and bake for 15 minutes. Reduce the oven temperature to 180°C and bake for a further 20-25 minutes, or until the pastry is golden brown. Serve warm or at room temperature with a mixed leaf salad.