bacon and egg pie

Bacon and egg cheesy pie

Recipe from: 10/1/1998 12:00:00 AM
Preparation time: 10 min
Cooking time: 25 min
 
A light meal that's utterly more-ish!
 
 
 

Ingredients

 
  • 30
    g
    butter
  • 2
    onions, thinly sliced
  • 8
    rashers streaky bacon, chopped
  • 2
    large tomatoes, skinned and chopped
  • 250
    g
    short or rough puff pastry
  • 6
    large eggs
  • salt & freshly ground black pepper, to taste
  • 5
    ml
    English mustard powder
  • 15
    ml
    chopped parsley
  • 50
    g
    Cheddar cheese, grated
  • 1
    large egg, beaten
Servings: Change Serving
 
 

Method

 
Set oven to 180°C. Heat the butter and sauté the onions until soft.

Add the bacon and cook through. Add the tomatoes and cook for a further 2 minutes. Set aside to cool slightly.

Roll out one third of the pastry thinly and line a greased pie dish.

Spoon in the bacon mixture.

Make 6 indentations in the bacon mixture and break an egg into each.

Sprinkle with salt, pepper, mustard powder and parsley.

Roll out the remaining pastry a little thicker. Sprinkle the grated cheese over the pastry and roll lightly into the pastry.

Cover the pie, seal edges then brush with egg.

Bake for 25 minutes or until pastry is golden.
 

Read more on: bake  |  pork
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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