LFGF Egg & Bacon Pie

Ingredients:

Shortcrust pastry (see back of LFGF Pastry Mix for instructions) and don’t forget that for dairy free, use Nuttelex.

3-4 rashers bacon
6 eggs

1 tablespoon chopped parsley

Salt  & pepper to taste

Method:

1.   Line or greased pie plate. Roll out half the pastry to line the pie plate.

2.   Remove rind and the fat (if you like) chop bacon; then sprinkle half in the pie plate.

3.   Break whole egg and place on the bacon in pie plate, Season with salt & pepper next   parsley & remainder chopped  bacon .

4.   Roll out remaining pastry to fit the top of the pie. Rub our wet finger around the edge of the pastry in pie plate. Place rolled out pastry on top.

5.   Cut pastry to fit the top of the pie. Press the edges together and cut a slit in the middle of the pie.

6.   Glaze the top of the pie.

7.   Bake at 200c for 10 minutes. Then reduce heat to 180c and cook a further 20 to 25 minutes.