Mary’s egg and bacon pie
There are many ways to make an egg and bacon pie - but this way was new to me.
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
- Pre-heat oven 180ºC.
- Grease the pie dish and lay one sheet of pastry, prick with a fork
- Lay bacon rashers across the bottom and Crack as many eggs as needed to fill the dish. I used eight.
- Season well and lay the remaining bacon across the top.
- Place the pastry on top and pinch, crimp or trim to neaten. Brush with the beaten egg.
- Using a knife make a couple of small slits as steam vents.
- 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
