Jo Seagar Recipes
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Recommended from the store
Glorified Bacon And Egg Pie
Ingredients
- 4 sheets of flaky puff pastry
- 4 cups grated cheese
- 10-12 rashes of lean bacon chopped or 6-8 cold barbecue sausages or 2 cups chopped ham pieces
- 5 spring onions sliced
- 2 cups sliced mushrooms (approx. 250 g)
- 1/2 cup chopped parsley or fresh herbs of your choice
- 2 cups sliced zucchini or peas, beans, corn etc. (frozen fine)
- 1 cup chutney or relish, pickle etc.
- salt and freshly ground black pepper to taste
- 12 eggs
Method
Join 4 sheets of pastry together in a big square - I wet the join with water then crimp with a fork to really seal the join. Lay into large non stick pie plate or frypan etc. ( I use a large non stick pan ('Look brand' where the handle can safely go in the oven). Sprinkle with cheese on the bottom -to waterproof pastry.
Layer up the vegetables, herbs, bacon, cheese, chutney or relish and season as you go. Break eggs over the filling - piercing the yolks (reserving 1/2 a yolk to glaze). Fold edges of pastry over, enclosing the filling completely. Wet the joins and seal using patch work technique with the pastry if needed.
Whisk the reserved egg yolk with 1 tablespoon of cold water and brush pastry generously with this mixture. Bake at 200°C for 35 minutes until golden and puffed. Turn oven temperature down to 180°C and bake further for 45-50 minutes until risen and golden brown. Cool for about 1 hour in the pan then ease out onto a board. Serve warm or at room temperature, or can be reheated later. Pies like this freeze well.
