Bacon and Egg Pie
2 sheets puff pastry
1 onion, finely diced
6 rashers bacon, chopped
½ cup mixed vegetables(peas, corn)
2 tablespoons chutney/relish
milk or egg yolk
Pre-heat oven to 180˚C or 160˚C fan-forced.
Grease a 20cm square cake tin or dish and use 1 sheet of puff pastry to line it. Sprinkle onion, bacon and mixed vegetables evenly over pastry. Dot the chutney on top. Break eggs evenly over, pricking the yolks so they run slightly. Carefully lift the second sheet of pastry over filling. Fold pastry edges over press down with a fork. Brush top with milk or egg yolk.. Bake for 40 mins until well risen and golden. To serve cut into squares. Serve hot or cold.
New Zealand is famous for its bacon and egg pies, so by making one, you are doing your bit for Aotearoa -the land of the long white cloud. If you are not a kiwi, give it a shot - you wont be disappointed. Easy to make, you really can’t go wrong. Great for lunches, brunches, dinner or a picnic. The bacon and egg pie was recently voted as New Zealand’s national dish. Has to be served with tomato sauce on the side and a salad.