Meat pies have a long and iconic history in Australia and also New Zealand. This recipe is for a bacon and egg pie traditionally eaten for breakfast but is good anytime, especially when Australian Rules football is on the telly.
Boil the potato until it's soft and then drain and cut it into slices. Set aside.
Fry the bacon slices until slightly crispy and then drain on a paper towel. Break into small pieces. Set aside. Using the same pan, fry the onions on a medium heat for 5 minutes. Drain and set side.
Beat one egg with a fork and set aside to use as egg wash.
Open one package of pie dough and lay each pie dough on lightly floured work surface. Using one (4 x 5 inch) pie tin, place the pie tin on each pastry dough and cut a slightly larger circle around it. This is the top crust. Discard excess dough.
Lightly grease 2 (4 x 5 inch) pie tins. Open the second package of pie dough and gently press 1 pastry circle into the bottom of each pie tin. Press the dough up the sides and around the rim.
Line each pie with a slice of potato, then a layer of bacon and onion. Sprinkle on the cheese and add several tomato pieces. Crack 2 eggs into each pie.
Brush the rim with egg wash. Cover each pie with the top crust and push it down with your fingers.
Brush the top with more egg wash. Press around the rim of each pie with the back of a fork to seal.
Using a sharp knife, make a small incision in the top of each pie to allow for steam to escape. Sprinkle on some sesame seeds.
Bake in the oven for 12 minutes. Serve hot or cold with tomato sauce.