Best Ever Bacon & Egg Pie

Bacon & Egg Pie is an easy to make Kiwi classic that’s
great for lunch, dinner or a picnic. I use a 20.5 x 20.5cm
cake pan, or a round 23cm metal pie dish. Serves 4.

8 eggs
½ cup bacon, chopped
1 spring onion, chopped
1 egg yolk beaten with a tablespoon of water
Salt and pepper to taste
400g block of store bought puff pastry

1. Preheat oven to 200°C. Roll out two-thirds of the pastry on a fl oury bench to line a shallow greased 23cm pie tin. Scatter over spring onion and half of the bacon, break in the eggs and season, then scatter on the remaining bacon.
2. Roll out the remaining pastry to make a lid. Crimp the pastry edges together and trim off any excess. Use the trimmings to decorate the pie if you wish (attach with a dab of egg wash).
3. Cut 4 small vents in the pastry lid with a sharp knife. Brush with beaten egg and bake 35-40 minutes until rich golden brown and crispy. Serve warm or cold.

Sophie's Tip: For light crispy pastry, ensure the oven is at the correct temperature before cooking the pie.
If it’s not hot enough the pastry may become soggy.

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