Cheesy egg and bacon pie
Impossibly delicious, this cheesy egg and bacon pie makes a great lunch or light dinner. Leftovers make a lovely packed lunch.
- 1 hr 30 mins cooking
- Serves 6
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Ingredients
Cheesy egg and bacon pie
- 2 cup (320g) wholemeal plain flour
- 1 cup (150g) white plain flour
- 200 gram cold butter, chopped
- 1 egg
- 2 tablespoon iced water, approximately
- 2 teaspoon olive oil
- 1 large_piece (200g) onion, chopped
- 10 (650g) rindless bacon rashers, chopped
- 8 eggs, extra
- 2 cup (250g) grated tasty cheddar cheese
- 1/2 teaspoon seasoned pepper
- 1/4 cup chopped fresh chives
- 1 egg yolk
Method
Cheesy egg and bacon pie
- 1Grease deep 25cm round pie dish. Sift flours into bowl, rub in butter (or process flours and butter until mixture resembles breadcrumbs). Add egg and enough water to make ingredients cling together (or process until ingredients just come together). Press dough into a ball, knead on floured surface until smooth. Wrap in plastic, refrigerate 30 minutes.
- 2Roll two-thirds of the pastry between sheets of baking paper until large enough to line dish. Lift pastry carefully into dish, ease into side, trim edge. Prick base with fork, cover, refrigerate 30 minutes.
- 3Preheat oven to 200°C (180°C fan-forced).
- 4Line pastry with baking paper, fill with dried beans or rice, place on oven tray. Bake 10 minutes. Remove paper and beans, bake further 10 minutes or until browned. Cool.
- 5Reduce oven to 180°C (160°C fan-forced).
- 6Heat oil in medium frying pan, cook onion and bacon, stirring, until onion is soft.
- 7Break an extra egg into a cup, gently pour unbeaten egg into pastry case. Repeat with remaining eggs. Top with bacon mixture and combined cheese, pepper and chives.
- 8Roll remaining pastry until large enough to cover pie. Brush edge of pie with egg yolk, carefully lift pastry onto pie; trim edge carefully.
- 9Bake pie about 45 minutes or until browned.
