MY SMALLER BACON & EGG PIE

200 gms middle rashers bacon
5 medium Eggs, raw
1 tsp Rosemary (preferably fresh)
1/2 cup green peas, frozen
1 x Vegetable oxo cube
dash of Fresh Ground Black Pepper
2 sheets PAM'S FLAKY PUFF PASTRY
1 extra Egg, raw (for egg wash)
Canola Oil no stick cooking spray, 1 spray (for bottom of pie dish)

So yummy!

Preheat oven to 240C.
Lightly coat square baking dish with canola oil spray.
Blind bake bottom sheet of pastry until puffed and very slightly golden.
Take out of oven and discard rice/baking beads.

Then add in chopped bacon pieces, eggs, peas and seasonings.
Make sure eggs are mixed in - or you could leave them as is.

Add on pastry lid - seal to bottom pastry sheet. Prick a few times with fork. Add over egg wash.
Bake for around 30 minutes or until golden brown on top, and cooked through.

Let sit for 10 minutes. Slice and enjoy.
Serves around 6 people.


Serving Size: Makes around 6 good serves

Number of Servings: 6

Recipe submitted by SparkPeople user KELLY_NZ.