Bacon & Egg Pie

1. Preheat the oven to 200ºC. Lightly grease a 20cm shallow cake tin or pie dish.
2. Roll out half of the rough puff pastry and line the prepared dish or use 1 sheet of the ready-rolled pastry.
3. Snip the bacon rashers into large pieces with kitchen scissors and arrange evenly over the pastry base.
   
   
4. Break in the eggs and prick the yolks so that they run slightly. Season with salt and pepper. Brush the edges of the pastry with a little water.
   
   
5. Roll out the other piece of pastry and lift it carefully onto the filling. Or use the second sheet of frozen pastry and press the edges together to seal.
   
   
6. Using a sharp knife, cut away any excess pastry from the edges, arrange it in a stack to keep the layers intact and reroll. Cut out some leaves or other decorative shapes, and stick them on the top of the pie with a little water. Make 2–3 slits in the top of the pie. Brush the top with the milk or a little beaten egg.
   
   
7. Bake for about 30 minutes or until the pie is a beautiful golden brown. Serve warm or cold.

VARIATION:

1 small onion, finely chopped

½ cup mixed vegetables                                    

2 Tbsp spicy chutney

Sprinkle the onion and mixed vegetables evenly over the pastry when you scatter over the bacon. Dot the chutney on top and then break in the eggs.