Bacon And Egg Pie

 

 

 

Just right for a Sunday brunch or perhaps for that special Easter breakfast.

 

 

Ingredients

 

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

 

 

Instructions

 

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