EGG, MUSHROOM AND BACON PIES

Makes 6-8 Prep 20 min

Cook 10 min Bake 25 min

1 packet streaky bacon

2 tbsp (30ml) olive or avocado oil

1 punnet brown mushrooms,

roughly chopped

2 cloves garlic, chopped

½ tsp (3ml) dried chilli flakes

salt and freshly ground black pepper

2 rolls store-bought shortcrust

pastry

8 eggs

4 tbsp (60ml) chopped chives

1 egg, beaten

Preheat the oven to 200°C. Place the bacon on a baking tray and cook until crisp. Remove, drain on papertowel and set aside.

Heat 1 tbsp (15ml) oil in a medium frying pan over high heat. Fry the mushrooms along with the garlic and chilli until fairly dry. Season and set aside.

Grease 8 holes in a muffin tray and roll the pastry out on a floured surface. Cut rounds and place them in the muffin holes. Fill each with a layer of bacon, a layer of mushrooms and more bacon. Top with a cracked egg, season with salt and pepper and a sprinkling of chives.

Cut lids for the pies from the remaining pastry. Top each pie with a pastry lid and seal the edges with a fork. Brush with beaten egg and cut a small steam hole in the top.

Reduce the oven temperature to 180°C and bake the pies for 20-25 minutes or until golden. Serve with plenty of tomato sauce and chutney

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