A bacon and egg pie, with onion, cheese and baked-in tomato sauce – best ever? I have to say so myself.
The recipe is pretty flexible – just use more or less to fit the pie dish. If you’re using a rectangle dish, just cut the pastry and arrange to fit – you don’t have to do anything special except push the pieces together to close the gaps.
- 1 small onion
- 6 large rashers bacon (or however much you want really)
- 8 eggs
- 1 sheet short crust pastry
- 1 sheet puff pastry
- tomato sauce, or worcestershire sauce or both!
- grated cheese
- Optional: frozen peas and corn, or shredded spinach etc.
- Preheat oven to 185°C.
- If you are using frozen bought pastry, leave these out to defrost in the meantime.
- Finely chop onions.
- Cut rind off the bacon and chop roughly. Put aside.
- Fry some fatty bits of bacon with the onions until onions are softened. Cool.
- Spray a lasagne dish or deep pie dish with oil and line the bottom with the short crust pastry. It doesn’t have to go up the sides.
- Sprinkle on the onions and the rest of the bacon. (Sprinkle over vegies if you’re using them.)
- Crack over the eggs and break the yolks a little.
- Swirl on some tomato sauce and sprinkle on cheese.
- Top with puff pastry.
- Prick the top with a fork and brush with a bit of milk.
- Bake for about 35 minutes until golden brown.