Name: Picnic pie
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 500 gram medium-sized potatoes, peeled and diced; 2 sheets flaky puff pastry; 1 tablespoon oil; 1 onion, diced; 1 garlic clove, sliced; 6 rashers bacon, diced; 8 eggs; 1/2 cup cream; 1 tablespoon fresh parsley, chopped; sea salt and cracked pepper

Picnic pie

A basic recipe you can build on. Plus it is perfect to make-ahead.

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Serves 6

Prep

10M

Cook

40M

Total

50M

Ingredients

500 gram medium-sized potatoes, peeled and diced

2 sheets flaky puff pastry

1 tablespoon oil

1 onion, diced

1 garlic clove, sliced

6 rashers bacon, diced

8 eggs

1/2 cup cream

1 tablespoon fresh parsley, chopped

sea salt and cracked pepper

Method

1.Preheat the oven to 190ºC. Cook the potatoes for 12-15 minutes until just tender, then drain and cool.

2.Line a 23cm pie dish with the pastry. You can leave it rustic around the edges or trim to fit. Chill the pastry-lined tin until required.

3.Heat the oil in a large frying pan and saute the onion, garlic and bacon for 3-4 minutes until fragrant. Toss with the potatoes.

4.Crack eggs into a bowl. Add cream, parsley and seasoning. Mix with a fork until the eggs are just broken. Arrange potato/bacon mixture in the pastry dish, then pour over the eggs.

5.Bake for 15-20 minutes until coloured, then reduce the heat to 165ºC and cook a further 20 minutes until pastry is golden and filling set. Leave to cool.

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