Bacon & Egg Pie

This recipe was submitted to Cook the Commonwealth by Fern. She says, "I am a New Zealander who has lived in the UK for 14 years. This recipe was used to celebrate my parents' wedding anniversary in the grounds of Auckland University grounds where they met." This recipe was tweaked to be more nutritious by Kiri Pointon-Bell, Registered Dietitian.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 170C fan

Step 2

Remove pastry from fridge to soften for 5-10 mins

Step 3

Grease a 25cm x15cm ovenproof dish with olive oil

Step 4

Roll out pastry thin enough to fill the dish, including the sides, and also enough to full cover the top of the dish

Step 5

Cut the pastry into these two pieces (one for the bottom/sides and one for the top)

Step 6

Put the bottom piece in the dish, pressing it softly into the corners of the sides and bottom

Step 7

Cover the bottom with the strips of bacon, laying them so they don't overlap too much

Step 8

Crack the eggs on top of the bacon so they're dotted evenly around the bottom, then pierce the yolks so they run slightly

Step 9

Cover with the top piece of pastry and crimp the side/bottom piece to the top piece using a fork

Step 10

Glaze with a beaten egg and pierce the centre of the top to allow steam to escape

Step 11

Cook for 30-35 mins until the pastry is golden and no egg sticks to a knife when inserted into the pie

Step 12

While pie is cooking, place spinach on bottom of another ovenproof dish and place tomatoes (chopped in half) and mushrooms on top. Drizzle with oil and bake in oven for 15-18minutes.

Step 13

Rest for 5-10 mins and serve with spinach, tomatoes, mushroom and ketchup