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Sophie's Bacon and Egg Pie
When we do day trips up North to the beach, sometimes Mum will get up early and make up a big bacon and egg pie to pack in the picnic for us. For some reason we always get far hungrier than normal when at the beach. The hot pie is taken straight out of the oven, wrapped in a tea towel and thrown in the car then off we go! While Mum land Dad love dolloping all sorts of yummy things on top of theirs, I am a devout fan of the old bacon and egg pie with tomato sauce combo. I love watching their faces as I smother my piece in T sauce. I admit though, it is best with a good dollop of onion marmalade. The best thing about bacon and egg pie is that it is amazing even when cold the next day. To be honest with you, I prefer it cold.
3 – 4 sheets, pre rolled Edmonds Flaky Puff Pastry
6 rashers Kiwi Shoulder Bacon, fat trimmed, cooked and roughly cut
1 onion – cooked and roughly chopped
A good handful of cherry tomatoes
A small handful of fresh chopped parsley
3 tbsp basil pesto
Dash of Olivani Olive Oil
Salt and pepper to taste
- Preheat the oven to 180 degrees celsius and oil the baking dish with Olivani Oil.
- Line the dish with flaky puff pastry sheets so that they come up the edges by 5cm or so.
- Spread the pesto over the base of the pastry.
- Sprinkle the cooked bacon, onions, fresh herbs, and cherry tomatoes over this.
- Crack eight of the eggs into the pie dish.
- Beat the remaining four eggs with the salt and pepper and pour that over the pie.
- Cut strips of the pastry sheets to create a lattice over the top (or completely cover the pie if you’d prefer).
- Bake for 50 minutes until the pastry is golden and has puffed.
- Leave to cool slightly before slicing up at your next beach picnic!