CLASSIC BACON AND EGG PIE
Who doesn’t love a good bacon and egg pie! By just lining the base of the pie and cooking the bacon well first you get a much softer textured egg making for a more luxurious pie. You will need to leave the pastry out of the freezer once delivered so it is ready to use when you want to make this pie.
Preheat oven to 180C.
In a fry pan cook the sliced onion in a little cooking oil on a medium heat for 2-3 minutes or until softened.
Add the bacon and cook until all liquids have evaporated (about 5-8 minutes).
While the bacon is cooking, grease your baking dish well and unwrap the pastry. Make sure the pastry will fit your baking dish and if needed roll it out a little extra.
Lay the pastry in to the baking dish, pressing it into the bottom and sides. Cut off any excess pastry at the edges and corners and carefully crimp the pastry on all sides so it sits flat against the baking dish. Place in the fridge until needed.
Beat the eggs with the milk and add salt and pepper to your liking.
Once the bacon is cooked tip it into the pastry case followed by the eggs and even the bacon out. Place in preheated oven and cook for 35-40 minutes or until a knife inserted into the pie shows the egg is cooked inside.
Serve hot or cool completely and tip out of baking dish and slice.
2 Red Onion peeled and sliced
400 grams Freedom Farms streaky bacon each sliced and halved
1 pack Paneton puff pastry defrosted
12 Eco free range eggs
1/4 cup Milk
Salt and Pepper