Bacon and Egg Pie.

Bacon and Egg Pie

Equipment

·      Chopping board and sharp knife

·      Loaf tin

·      Small frying pan

·      Wooden spoon

·      Measuring cup/spoons

·      Pastry brush

Ingredients

·      Flaky puff pastry, 1 sheet

·      Onion, ½ cut finely

·      Bacon, 1 ramekin or 2-3 rashers

·      Mixed vegetables, ½ cup

·      Eggs, 4

·      Mixed herbs, pinch

·      Oil for frying

Method

Oven onto 200 degrees celcius.

1.    Cut up the onions and bacon if required.

2.    Fry in the small frypan on medium heat until cooked

3.    Then add the mixed vegetables to the frypan and cook until soft (couple of minutes)

4.    Remove from the heat and let cool.

5.    Mould the pastry into the loaf tin, leaving some for the lid.

6.    Add the bacon and vegetable mix and spread evenly. Sprinkle the herbs over.

7.    Crack the eggs and pour over the bacon and vegetables. Poke the yolks with a fork.

8.    Carefully place the pastry lid over the top of the filling and seal on the edges by squeezing the pastry together.

9.    Brush the lid with a little milk and place into the oven. Bake until golden brown, about 20-30 minutes.

10. Remove from the oven and let cool before turning out.