Bacon and egg pie.
Recipe by David Le Mottee
1 tablespoon of sunflower oil
1 onion, chopped
8oz of smoked back bacon, diced
1 lb of cooked new potatoes, diced
2 tablespoons of chopped fresh parsley
1 lb of shortcrust pastry
plain flour, for rolling
6 eggs
Prep. Time → 25 mins min
Cook Time → 40 min min
1. Preheat the oven to 200c
Heat the oil in a pan and cook the onion for 5 minutes
until softened.
Add the bacon and stir-fry for 5 minutes.Cool slightly.
Mix with the potatoes and parsly.
2. Roll out two-thirds of the pastry on a lightly floured suface and use to line a
8 in greased pie plate.
spoon in the potato mixture. Make 5 shallow dips in the mixture and
break 1 egg into each dip.
3. Roll out the remaining pastry and use to
cover the pie.
Cut the pastry trimmings into leaf shapes and use to decorate the pie.
Beat the egg and brush over the pastry.
Bake the pie for 30 minutes untill golden.
main courses April 12, 2012 09:19
No comments yet.