Name: Country egg and bacon pie
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 1 sheet frozen shortcrust pastry; 1/4 cup tomato chutney; 1 onion, finely sliced; 3 rashers rindless bacon, halved lengthways; 1/2 cup tasty cheese, grated; 8 eggs; parsley leaves, to serve

Ingredients

1 sheet frozen shortcrust pastry

1/4 cup tomato chutney

1 onion, finely sliced

3 rashers rindless bacon, halved lengthways

1/2 cup tasty cheese, grated

8 eggs

parsley leaves, to serve

Method

1.Preheat oven to moderate, 180°C.

2.Lightly roll pastry sheet out with a rolling pin to fit a 25cm pie plate. Ease into pie plate, crimping edges; chill 15 minutes.

3.Spread chutney over pastry base. Scatter over onion, bacon and cheese.

4.Break eggs evenly over filling, pushing aside ingredients to allow eggs to seep around filling. Season to taste.

5.Bake 30-35 minutes, until filling sets and pastry turns golden. Scatter with parsley to serve.

Swap tomato chutney for caramelised onion relish, if preferred. It is important to rest the pastry after rolling it to fit the pan, as this will help prevent it shrinking during baking.
Note

Women's Weekly Food