Ingredients
Method
Pastry
- By Hand In a bowl, place flour, salt and butter, rub in until it looks like breadcrumbs, add water and mix until a dough forms.
- Thermomix, in Thermo bowl add flour, salt and butter, mix 20 sec/speed 4, add water 25 sec/ speed 5.
- Food processor, in processor bowl add flour, salt and butter, pulse 3 or 4 times until it looks like breadcrumbs, add water and blend 20-30 seconds until the dough forms a ball.
- Transfer pastry to lightly floured bench and shape into a flattened disc.
- Wrap in cling film and place in fridge to rest for at least 1 hour.
- Preheat oven 200C
Filling
- In a frying pan cook the onion and bacon in oil over medium heat until, onion is soft and bacon is browned, set aside to cool.
- Divide the pastry, 2/3 for the bottom and 1/3 for the top and roll out to fit tray with some overhang. I like to use a lamington tray, but a square or round tin would work just as well.
- Spread the pastry with the chutney or relish then sprinkle with the bacon and onion mixture, crack eggs over the bacon, piecing the yolks if desired.
- Season with salt and pepper, sprinkle with parsley and cheese, brush the edge of the pastry with water.
- Place remaining pastry on top of the pie and fold the base pastry over the top pastry and squeeze to seal the sides, pierce the top with a knife or fork in a few spots to allow steam to escape.
- Brush with extra beaten egg.
- Bake in oven for 20 mins then reduce heat to 180C and bake a further 30 minutes or until golden and cooked through.
Notes
Use frozen Shortcrust or Puff Pastry sheets if preferred.
Portioned and frozen it makes for a quick snack or meal on those busy days.