Mushroom, Tomato, Bacon and Egg Pie |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is based on a Pampas Pastry recipe that I've had for years. I added the tomato and onion to give it just that bit more pizazz! Also, I substituted puff pastry for the shortcrust pastry in the original recipe. If you make too much filling for the pie case, you can refrigerate it for up to two days and use it in a savoury omelette or scramble. Ingredients:
2 sheets ready rolled puff pastry, thawed |
4 slices bacon, chopped |
1 cup sliced mushrooms |
1 large tomato, diced |
1 onion, diced |
ground black pepper |
4 eggs |
milk, to glaze |
Directions:
1. Preheat oven to 190-200 degrees.
2. Line a 20cm pie dish with baking paper.
3. Place 1 sheet of pastry over the paper.
4. Trim edges.
5. Place bacon, mushrooms, tomato and onion in pastry case.
6. Season with black pepper.
7. Crack eggs over filling.
8. Top pie with remaining sheet of pastry.
9. Trim and crimp edges.
10. Glaze top of pie with milk.
11. Cut a vent in centre of pie.
12. Bake for 25-20 minutes or until pastry is golden brown.
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