Name: Bacon and Egg Pies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 4 middle bacon rashers (175g), rind removed, cut into 1cm pieces; 4 sheets frozen puff, just thawed; 2 green spring onions, thinly sliced; 2 tablespoons chopped fresh parsley; 4 eggs; 2/3 cup grated Tasty cheese; 2 tablespoons tomato chutney; Extra 1 egg, lightly beaten; 1 teaspoon sesame seeds; Extra tomato chutney, to serve

Bacon and Egg Pies

Forget Bacon & Egg Rolls - this pie variety is a total winner!

Serves 4

Prep

20M

Cook

25M

Total

45M

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TIP! Replace tomato chutney with tomato or barbecue sauce, if preferred. Pies can also be served cold. They’re great for a picnic lunch with salad.

Ingredients

4 middle bacon rashers (175g), rind removed, cut into 1cm pieces

4 sheets frozen puff, just thawed

2 green spring onions, thinly sliced

2 tablespoons chopped fresh parsley

4 eggs

2/3 cup grated Tasty cheese

2 tablespoons tomato chutney

Extra 1 egg, lightly beaten

1 teaspoon sesame seeds

Extra tomato chutney, to serve

Method

Grease four 11cm round x 3.5cm deep, metal pie pans (1-cup capacity).

Heat a medium, non-stick frying pan over a medium to high heat. Add bacon. Cook, stirring for about 5 minutes, or until crisp and golden. Remove. Drain on absorbent kitchen paper.

Cut pastry sheets in half diagonally. Line pans with half the pastry. Trim edges.

Scatter bacon, onions and parsley evenly over base of pastry cases. Crack an egg into each one. Sprinkle evenly with cheese. Top with 1 heaped teaspoon chutney.

Lightly brush edges of pastry cases with extra egg. Top with remaining pastry. Trim, discarding scraps. Press edges with a fork to seal. Brush tops with extra egg. Sprinkle with seeds. Place on a large oven tray.

Cook in a hot oven (200C) for about 25 minutes, or until pastry is golden brown. Remove. Stand in pans for 5 minutes.

To serve, remove pies from pans. Serve warm with extra tomato chutney.

Jane Ash