Sunday, March 24, 2013

Bacon And Egg Pie

Just right for a Sunday brunch or perhaps for that special Easter breakfast.
400 g gram Roll short crust pastry, thawed
1 Egg, beaten for brushing
250 ml cup Cream
1packet KNORR Three Cheese Sauce
1 Onion, chopped
(30 ml) tablespoon oil
2 Eggs
400g Roll puff pastry, thawed
200g Bacon, chopped
1.In a pan heat the oil and fry the bacon and onion until bacon is cooked and onion is soft
2.Lightly grease a large, deep pie dish
3.Roll out the short crust pastry and line the pie dish
4.Place a piece of greased kitchen paper over the pastry and fill with beans or rice
5.Bake blind in a 210°C oven for 10 minutes
6.Remove the paper and beans and bake for a further 10 minutes
7.Allow to cool
8.Arrange the bacon and onion over the cooled pastry
9.Pour the egg mixture over the bacon and top with the pastry
10.In a bowl beat together the KNORR Three Cheese Sauce powder, eggs and cream
11.Roll out the puff pastry and get it ready to put on top
12.Decorate with left-over pieces of pastry, and brush with extra beaten egg
13.Place in a preheated 200°C oven for 30-35 minutes or until egg is set and pastry is golden

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