Recipe from Jo Seagar

BACON AND EGG PIE

INGREDIENTS

2 x 200g Pavillion Flaky Pastry Sheets or 400g block Pavillion Flaky Pastry thawed to room temperature ¼ cup GF maize cornflour or GF flour mix for dusting bench/rolling pin 1 cup grated tasty cheese 5-6 large eggs 6 rashers rindless streaky bacon 2 tbsp chopped parsley Salt and freshly ground black pepper

TIPS

This kiwi classic is perfect HIGH TEA fare. Cut into petites and top with chutney. 1. Spray a 23cm pie plate with oil or

GF non-stick baking spray. Sprinkle cornflour or GF flour onto the bench and dust a rolling pin. 2. Roll cool pastry into a rectangle and cut two 23cm circles. If you are using pastry sheets these may need to be joined to be large enough. 3. Place one circle into the plate and gently press into the base. Sprinkle half of the grated cheese into the base. Cover with bacon rashers. 4. Break eggs onto bacon, reserving one egg yolk. Puncture yolks, but do not mix. If they are whisked, the pie becomes more like a quiche. 5. Sprinkle chopped parsley, salt and pepper, and the remaining cheese. 6. With a wet pastry brush, moisten the edges of the pastry and place

the second circle over the top. Press edges together, crimp with a fork. 7. Whisk reserved yolk with a teaspoon of cold water and brush the surface and edges of the pie.

Prick surface with a fork or tip of a sharp knife to allow steam to vent. 8. Place prepared pie in the fridge or freezer to cool – pastry should be very cold going into a hot oven for best baking results. 9. Preheat oven to 200°C. Bake pie for 20 minutes then reduce the temperature to 180°C and cook a further 15-20 minutes until pastry is crisp and the pie well risen. 10.Cool in the plate for 10 minutes before carefully turning out to cut.

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Serves 8-10