Egg and bacon pies

Ingredients

2 teaspoons olive oil

2 x 175g packets shortcut rindless bacon

3 sheets frozen shortcrust pastry, thawed

12 eggs

Salt & freshly ground pepper

1 egg, extra, lightly beaten

Method

Step 1

Preheat oven to 200°C.

Step 2

Heat oil in a medium frying pan over medium heat. Cook bacon in batches for 2-3 minutes on each side until crisp. Drain on paper towel. Set aside to cool.

Step 3

Cut out 6 x 12cm rounds and 6 x 9cm rounds. Line 6 pie dishes with large pastry rounds. Lay half the bacon over each pastry base, then crack 2 eggs into each. Season with salt and pepper. Lay remaining bacon over the eggs.

Step 4

Brush edges of pastry with extra beaten egg. Place remaining rounds over the filling, seal and trim edges. Brush with egg. Make curved slits to create swirling effect in a circle. Reduce oven temperature to 180°C. Bake for 20-25 minutes or until golden brown.

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