Egg & Bacon Pie

READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line base of pie plate (base measures 20cm) with one sheet of the pastry; refrigerate while preparing filling. Remove rind and excess fat from bacon, chop roughly.
  • Fry in pan 3 minutes until just soft, drain; cool. Place half the bacon in the pastry case, break eggs on top, one at a time, careful not to break the yolks.
  • Season with pepper, top with remaining bacon, sprinkle with parsley.
  • Place remaining pastry on top, trim edges, press pastry together. Brush with combined egg yolk and water. Bake in a hot oven for 15 minutes. Reduce heat to moderate, cook for a further 15 minutes or until browned.
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