Description

A classic Kiwi Bacon and Egg Pie is great any time of year and served warm or cold. This is a fantastic lunch for kids to take to school or for a work lunch.

Ingredients

3 large sheets pre-rolled puff pastry (320 grams/11.3 ounces)
1 small carrot, peeled and finely diced
2 scallions, ends removed and finely sliced
10 medium eggs
6 rashers bacon (80 grams/3 ounces), finely diced

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Instructions

Preheat the oven to 150°C/300F and lightly grease a baking dish with butter.

Cut 1-2 pastry sheets to fit your baking dish, as necessary, and then press snuggly into the dish, allowing a 1/4 inch overhang on the edges.

Prepare the pastry for the top portion, cutting to fit as necessary. Set aside.

Crack 6 eggs into a bowl, add the scallions, carrots and bacon and lightly whisk to break the egg yolks, but not let too much air in.

Crack 1 egg into your pastry base and then add approximately 1/4 of the whisked eggs and bacon into the pastry, repeat in the same manner slightly layering and scattering the 4 whole eggs with the bacon and broken egg mix.

Allow at least 1/2 inch from the top of your baking dish as eggs expand when cooking.

Carefully lay the top sheet of pastry over the eggs, carefully pinching the base and top pastry sheet edges together firmly.

Once the edges are tightly held, press the edges down with the prongs of a fork to ensure it's nice and tight.

With the residual egg from your bowl, brush the top of your pie evenly.

Place in the preheated oven and bake for 25 minutes. Raise the heat to 180°C/350 and cook for a further 15 minutes or until golden.

Slice and serve warm or cold.

Notes

Recipe by Roamingtaste

Nutrition

Calories: 357 calories per serve