Egg and bacon pie
1 hr 30 min
It is important to cook the pastry base first to stop it going soggy when you add the filling. Brushing the top with egg mixture will help it cook golden brown.
Reduced-fat shortcrust pastry
300 g, (2 x 200g sheets), just thawed
60 ml, (1/4 cup)
6 slice(s), coarsely chopped
2 individual, trimmed, thinly sliced
- Lightly spray a 20cm round pie tin with oil. Line base and side of prepared tin with 1 sheet of pastry. Trim edges (the pastry should come about 3cm up the sides of tin). Refrigerate for 20 minutes. Preheat oven to 200°C or 180°C fan-forced.
- Place tin on a baking tray. Line pastry case with baking paper. Fill with uncooked rice. Bake for 10–12 minutes or until edges are light golden. Remove rice and paper. Bake for a further 5–7 minutes or until base is light golden. Set aside to cool.
- Whisk egg whites and cream in a small jug. Season with salt and freshly ground black pepper. Sprinkle bacon and shallots over pastry case. Pour egg white mixture on top, reserving 2 teaspoons. Make three small wells in filling and carefully crack the remaining eggs into them.
- Cut a 20cm round from remaining pastry sheet. Cover filling with pastry round, pressing edges with a fork to seal. Cut leaf shapes from remaining trimmed pasty and arrange on pie top. Brush pastry with reserved egg white mixture. Bake for 30 minutes or until filling is set and pastry is golden. Serve.
SERVING SUGGESTION: Fresh green salad.