Bacon & egg pie with salad & tomato relish

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings people

Appliance/Function:

Preheat your oven to 200 °C. Spray a pie dish with oil spray. Defrost 3 sheets flaky puff pastry.

Whisk 5 eggs in a large bowl and season with salt and pepper. Roughly chop 200 g bacon. Peel and finely dice ½ brown onion. Grate 50 g cheddar cheese.

Line the prepared pie dish with the defrosted pastry, making sure it comes well up the sides.
Tip: If one sheet is not big enough, they easily join together, just squish them with your fingers (save offcuts for decorations).
Spread 2 tbsp tomato relish over the base of the pastry with the back of a spoon. Sprinkle the onion, half of the grated cheese, half of the chopped bacon, half of the frozen corn and half of the frozen peas on top of the relish.

Crack in 5 eggs, and then pierce the yolks with a fork. Then evenly pour over the whisked eggs, reserving a little for brushing the pastry. Then add the remaining cheese, bacon, corn and peas on top. Top the pie with pastry, and make sure the edges seal well using a fork or pinch with your fingers. Lightly brush the pie with the reserved whisked egg. Prick the pie a few times with a knife or fork.

Bake the pie in the oven for 25-30 minutes, or until the pastry is golden and the eggs are cooked.
Tip: It should puff up when the eggs are cooked.

While the pie is cooking, thinly slice ½ iceberg lettuce. Slice 2 tomato into wedges.

Allow the pie to cool slightly before slicing. Divide the bacon and egg pie between plates and serve with the salad on the side. Top the pie with a dollop of tomato relish or tomato sauce.