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Bacon & Egg Pie

Method

Preheat oven to 200°C. Roll out two thirds of the pastry on a floury bench to line a shallow greased 23cm pie tin. Scatter over spring onion and half of the bacon, break in the eggs and season. Scatter the remaining bacon.

Roll out the remaining pastry to make a lid. Crimp the pastry edges together and trim off any excess (if you wish use the trimmage to decorate the pie using a dab of egg wash to attach). Cut four small vents int he pastry lid with a sharp knife. Brush with beaten egg mix and bake for 35-40mintues or until rich golden brown and crispy.

Serves 4-6

 

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