Bacon And Egg Pie
|Readymade puff pastry||12 Ounce (315 gram)|
|Smoked streaky bacon||8 Ounce (250 gram)|
|Freshly ground black pepper||To Taste|
|Beaten egg||1 (for glaze)|
Choose a pie dish about 20-23 cm/8-9 inches in diameter and line with half the pastry.
Cut the bacon into uneven pieces, about the size of half of your thumb, and fry gently until the fat is running freely.
Drain well, then arrange on the base of the pastry.
Break the eggs into the bacon, putting five around the edge and one in the middle.
Tilt the dish gently to ensure that the egg whites all meet.
There's probably enough salt in the bacon but add a little extra if you must, then grind in some black pepper.
Roll out the remaining pastry and use it for the pie crust, glaze with a little beaten egg if you have another one, then bake for 25 minutes in a preheated oven (200°C/400°F/Gas Mark 6).
Reduce the heat to l60°C/325°F/Gas Mark 3 and bake for a further 15 minutes.