Name: Country egg and bacon pie
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 1 sheet frozen shortcrust pastry; 1/4 cup tomato chutney; 1 onion, finely sliced; 3 rashers rindless bacon, halved lengthways; 1/2 cup tasty cheese, grated; 8 eggs; parsley leaves, to serve

Country egg and bacon pie

This cheat's version of a classic Aussie-style egg and bacon pie uses supermarket ingredients to create a quick and tasty family lunch or dinner.

Serves 6

Cook

35M

Ingredients

1 sheet frozen shortcrust pastry

1/4 cup tomato chutney

1 onion, finely sliced

3 rashers rindless bacon, halved lengthways

1/2 cup tasty cheese, grated

8 eggs

parsley leaves, to serve

Method

1.Preheat oven to moderate, 180°C.

2.Lightly roll pastry sheet out with a rolling pin to fit a 25cm pie plate. Ease into pie plate, crimping edges; chill 15 minutes.

3.Spread chutney over pastry base. Scatter over onion, bacon and cheese.

4.Break eggs evenly over filling, pushing aside ingredients to allow eggs to seep around filling. Season to taste.

5.Bake 30-35 minutes, until filling sets and pastry turns golden. Scatter with parsley to serve.

Swap tomato chutney for caramelised onion relish, if preferred. It is important to rest the pastry after rolling it to fit the pan, as this will help prevent it shrinking during baking.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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