season sensations Summer 23 David's Easy Peasy Bacon & Egg Pie • 2 sheets of Puff pastry • 6 - 8 slices cooked bacon (fried or grilled) • 8 eggs (reserve one yolk for brushing pastry) • 4 teaspoons milk or 4 teaspoons double cream • 1 onion (not too big - optional) • Desired amount of grated cheese such as tasty cheddar • Optional - Seasoning, tomato and corn ingredients method • Leave the pastry out for 20 minutes at least to stop it from tearing when using. • Cut the rinds of the bacon and chop bacon. (or leave whole) • Whisk eggs putting one yolk to the side. • Whisk in the milk or cream. • Chop onion (optional) • Lay one sheet of pastry in a casserole dish and make sure it comes just over the sides of the dish. • Prick the base with a fork. • Sprinkle the onion all over the base. • Mix the bacon (if chopped, if not lay bacon rashers over egg) in with the egg mixture. • Pour into the dish. • Sprinkle over your choice of cheese (grated cheddar works well) • Cover with other sheet of pastry and crimp together and cut of any excess pastry. • Decorate the top if you want (brush with egg for colour) • Cook for approximately 25 minutes at 180C in preheated oven • Great options to add to you're pie would be sliced tomato and/or corn plus you choice of seasonings such as cracked pepper
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