Bacon and Egg Pie


5 flat sheets of flaky puff pastry

Mixed vegetable or peas

12-15 eggs

Water for pastry

1 cup milk



Preheat oven to 230°C/446°F /220° Fan bake

Use 3 sheets of pastry to line the bottom of the dish.

Make sure the pastry is joined together to stop the leakage of the mixture from coming out.

Put half of the bacon evenly on the pastry, break 6 eggs on top of the bacon.

Put vegetables on top.

Beat the remaining eggs with 1 cup of milk.

Pour over the top and use the rest of the bacon

Use the last 2 sheets of pastry to cover your pie

Make sure the ends are joined by pinching together carefully

Decorate as you please with the remaining ends of the pastry

If you have a fan bake oven cook for 20 to 30 minutes at 220 degrees.

No fan bake oven cook at 230 degrees for 20 to 35 minutes