Mary’s egg and bacon pie

Ingredients

• 2 x puff pastry sheets, defrosted
• 22cm pie dish
• 6-8 large eggs
• 1x egg beaten for glaze
• 4-6 long rashers of bacon, trimmed to fit dish
• Salt and pepper

Method

1. Pre-heat oven 180ºC.
2. Grease the pie dish and lay one sheet of pastry, prick with a fork
3. Lay bacon rashers across the bottom and Crack as many eggs as needed to fill the dish. I used eight.
4. Season well and lay the remaining bacon across the top.
5. Place the pastry on top and pinch, crimp or trim to neaten. Brush with the beaten egg.
6. Using a knife make a couple of small slits as steam vents.
7. Cook until golden and puffy. Both my attempts were a bit watery still at end of cooking time, so I lowered the temperature and
   cooked a further 10-15 minutes.

Bon Appetite
Pauline