Bacon & egg cheesy pie

Recipe from: 10/1/1998 12:00:00 AM

Ingredients 11
Servings 1
Minutes 30 min


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


30 min
Set oven to 180 °C.
Heat the butter and sauté the onions until soft.
Add the bacon and cook until limp.
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, then brush with egg, seal edges and decorate.
Bake in a preheated oven for 25 minutes or until pastry is golden.

Read more on: bake  |  pork


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