Name: Sausage, egg and bacon pies
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 3 (240g) rindless bacon rashers, halved; 2 thick (300g) sausages; 3 sheets shortcrust pastry; 1 cup (260g) bottled tomato pasta sauce; 6 eggs; 2 green onions, sliced thinly

Ingredients

3 (240g) rindless bacon rashers, halved

2 thick (300g) sausages

3 sheets shortcrust pastry

1 cup (260g) bottled tomato pasta sauce

6 eggs

2 green onions, sliced thinly

Method

1.Preheat oven to 220&degC (200&degC fan-forced). Oil a six-hole (3/4 cup/180ml) Texas muffin pan.

2.Cook bacon in a large frying pan until browned and crisp; drain on absorbent paper. Cook sausages in same pan until browned all over and cooked through; cool. Slice sausages thinly.

3.Cut two 13cm rounds from each pastry sheet; press rounds into pan holes. Prick bases with fork. Lay bacon over base and side of pastry. Top with sausage; pour over pasta sauce. Bake 10 minutes.

4.Using a spoon, make an indent in sauce. Crack an egg carefully into each pie; bake about 15 minutes or until egg is set.

5.Serve sprinkled with onion.

Women's Weekly Food