Bacon and Egg Pie

A classic New Zealand recipe for meatlovers everywhere. It's great with homemade pastry!

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• Pastry

• 25  g plain flour
• 55  g butter
• 2 -3  tablespoons cold water
• 1  pinch salt

• Filling

• 170  g bacon
• 5  eggs
• 100  g cheese
• 2  large tomatoes, sliced
• 3  tablespoons  chopped parsley
• 1  pinch salt
•  fresh ground black pepper

Directions

1. Pastry: Mix flour and salt in a bowl, then add cubes of butter. Rub butter into flour until there are no lumps, then slowly add and stir in enough cold water to bind dough. Wrap in clingwrap and chill for 10-15 minutes before use.
2. Filling: Remove rind from bacon and cut bacon into small pieces. Have all ingredients on-hand. Roll out half of pastry mixture and line a greased pie dish. On your pastry, layer bacon then parsley, onion and half the cheese. Arrange half the slices of tomato on top of the cheese and season with salt and pepper. Break eggs onto the tomato layer, breaking the yolks as you go. Top with leftover cheese and tomato. Wet edges of pastry and place the second half of the pastry (rolled out) on top. Make small slashes on top of the pie and glaze with beaten egg or milk. Bake at 180°C for one hour. Remove and leave to cool.