Name: Bacon and egg pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: Melted butter, for greasing; 3 sheets ready-rolled frozen butter puff-pastry, partially thawed; 8 rashers bacon, rind removed; 7 eggs; 2 Tbsp chives, finely chopped; Sea-salt flakes and freshly ground black pepper, to season; Tomato chutney, to serve; Rocket salad, to serve

Bacon and egg pie

This could just be the pie that dreams are made of! Simply line tin with pastry, add ingredients, top with pastry and bake.

Serves 6

Prep

15M

Cook

35M

Total

50M

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Ingredients

Melted butter, for greasing

3 sheets ready-rolled frozen butter puff-pastry, partially thawed

8 rashers bacon, rind removed

7 eggs

2 Tbsp chives, finely chopped

Sea-salt flakes and freshly ground black pepper, to season

Tomato chutney, to serve

Rocket salad, to serve

Method

Preheat oven to 200C. Grease a 25 x 16cm slice tin with butter. Cut 1 pastry sheet in half to form 2 rectangles. Join 1 half to each of the remaining 2 pastry sheets. Line prepared tin with 1 lengthened sheet of pastry, gently pressing into corners. Arrange bacon over pastry base. Crack 6 of the eggs in between bacon and sprinkle over chives. Cover with remaining pastry sheet. Press edges together and trim excess.

Whisk remaining egg in a small bowl and use to brush pastry. Season with salt and pepper. Bake for 35 minutes or until pastry is golden and crisp. Remove from tin. Cut into 6 rectangles. Serve with tomato chutney and rocket salad.

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Ingredients

Method

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