Bacon And Egg Pie
500 g pastry (from butcher) or 3 sheets pre rolled
4 slices lean bacon, cut into pieces
6 eggs
onion, chopped (optional)
tomato, chopped or sliced (optional)
pepper to taste
- roll pastry on a floured surface, or defrost and separate sheets
- place bottom layer in a pie dish, line sides of dish
- place bacon in dish
- break eggs and yolks
- add onion, tomato, and pepper if desired
- wet rim of pastry to glue top on
- trim off excess pastry
- cut small vents /// in centre to let air out
- preheat oven to 200°C
- cook for 30 minutes
- allow to cool if packing
Serves 4 to 6
