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Recipe: Bacon & Egg Pie

A summer picnic is best topped off with a tasty pie. It’s the perfect way to fill the family up before they head off for an afternoon of fun and adventure. This twist on a traditional pie is a real winner!

Serves: 6 pies or one large pie to slice
Difficulty Level: Easy
Ready In: 15 minutes plus 25 minutes cooking time
Appliance/cookware used: Pie tin or large muffin tin for 6 pies

Ingredients

6 tsp tasty tomato relish
5 sheets flaky puff pastry
5 rashers (200g) of streaky bacon, cooked and chopped
5 rashers of (200g) middle bacon (not precooked), diced
6 cherry tomatoes, quartered
6 eggs for pies
1 egg lightly beaten to use as a wash on the pastry
1 cup baby spinach
Salt and pepper, to taste

Method

  1. Preheat your NEFF oven on Circo Therm or conventional oven on fan bake to 190°C. If you have steam functionality, add a medium level of steam.
  2. Spray a pie tin (or large muffin tin) with a little cooking spray to avoid your pies sticking.
  3. Cook your streaky bacon so it has a slight crisp. Once cooled, chop it into small pieces.
  4. Cut out six circles of pastry to fill the inside of your baking tin to form the outer casing. Ensure that they fit nicely and trim around the outer edge so the pastry is straight across the top.
  5. Cut out six circles the same size as the top of the pies at the end.
  6. Add one teaspoon of tomato relish to the base of each of the casings.
  7. Use the precooked and chopped bacon rashers and sprinkle a little into each pie (½ tbsp).
  8. Crack one whole egg into each pie. If you prefer, you can break the yolk so that is runs a little inside the pie. Season with salt and pepper.
  9. The next layer is your diced uncooked bacon, scatter a few pieces of bacon (approx. 1tbsp) into each pie. By this point your pie casing should be approx. ¾ full.
  10. To finish off the pie, add a little quartered tomato to each. The tomato should take the filling to almost the top. Add spinach leaves to the top of the pie and season with a little more salt and pepper, to taste.
  11. Once the pies are filled, take one of your pastry lids and brush it with a little of the egg wash. Place the top on the filling (egg wash side down) and seal the casing pastry by gently pushing the pastries together. Brush the top with the egg wash.
  12. Place the pies on a wire rack in the middle of your preheated oven. Cook for 25 minutes or until the tops of the pies are golden.
  13. Remove from the oven and serve, or set aside to cool and eat later.

Note: To add a little flare to your pie, create a pattern on the top of the pastry or cut out some pastry leaves or shapes to sit on top, before brushing with the egg wash.

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