Egg & Bacon Pie

Method

1. Preheat oven to 200°C fan-forced (220°C non-fan).
2. Grease and line the baking tin with baking paper. Take the first packet of pastry and lightly dust both sides of the pastry with flour.
3. Line the tin with the pastry, ensuring an even overhang of pastry at either end of the tin. Place into the fridge to chill while you prepare the filling.
4. In a large pan over low heat, warm the olive oil then sauté the onion gently for at least 20 minutes, or until onion is translucent. Add chopped bacon and continue to cook for a further 5 minutes.
5. Transfer the onion mixture to a mixing bowl, then add the herbs, eggs and cheese together with a good grind of pepper and a sprinkle of sea salt, mixing to combine.
6. Fill the lined baking tray with the filling.
7. Take the second packet of pastry and cut a lid to fit the top of the pie, allowing for a 2cm border (where you will fold over the base pastry to seal with the lid). Place the lid on top of the filling then egg wash the 2cm border and fold it over the base pastry to seal in the filling.
8. Egg wash the top of the pie and cut slits in the pastry to create a star shape.
9. Place into the oven to bake for 20 minutes at 200°C fan-forced (220°C non-fan), then reduce the oven temperature to 180°C fan-forced (200°C non-fan) and continue to bake for a further 20 minutes, or until golden brown.

Notes

Excess pastry can be re-frozen if it’s been defrosted for less than 24 hours.