Bacon And Egg Pie Recipe
Servings: 4
Ingredients
- 1 x quantity rough puff pastry recipe
- 455 gm cooked gammon diced Pepper
- 4 x Large eggs size 3
- 1 Tbsp. minced parsley or possibly chives Beaten egg to glaze
- 1 x 20.5 to 23 cm metal pie plate
Directions
- Set the oven at Gas Mark 7 425 degrees F 220 degrees C. Roll out half the pastry and use to line the pie plate.
- Put a baking tray in the oven to heat.
- Arrange half the gammon over the pastry and season with plenty of pepper.
- Carefully break the Large eggs on top of the bacon.
- Sprinkle with parsley then carefully place the remaining gammon on top.
- Brush the edges of ihe pastry with water.
- Roll out the remaining pastry to a circle large sufficient to cover the pie.
- Carefully place the pastry lid in position using the rolling pin to support the weight of the pastry as you lift it.
- Seal the edges firmly.
- Brush with beaten egg and cut two small slits or possibly steam holes in the top.
- Place the pie on the warm baking tray and bake for 15 min.
- Reduce the heat to Gas Mark 4 350 degrees F 180 degrees C for a further 20 min till the pastry is crisp and golden brown.
- Serve warm or possibly cool.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 4 servings | |
| Calories 71 | |
| Calories from Fat 44 | 62% |
| Total Fat 4.91g | 6% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 69mg | 3% |
| Potassium 71mg | 2% |
| Total Carbs 0.44g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.39g | 0% |
| Protein 6.23g | 10% |
