Ingredients:

  • 3 store-bought puff pastry sheets (thawed)

  • Optional: one puff pastry sheet
    for decorations

  • 300g bacon cut into thick strips

  • 1 medium onion (sliced)

  • 1 tsp worcestershire sauce

  • 1 Tbsp brown sugar

  • 1 spring onion (diced)

  • 9 large Otaika Valley eggs

  •  1⁄2 tsp smoked paprika

  • Salt to taste

  • 80g Tasty cheese

  • 1 Tbsp milk

 

Directions

  1. Fry the bacon until crispy

  2. Saute the onion with worcestershire sauce and brown sugar until caramelised

  3. Generously oil a casserole dish or cast iron pan

  4. Preheat the oven to 180ºC

  5. Flour the bench and roll out two thawed puff pastry sheets to cover the bottom and sides of the pan

  6. Use a fork to poke holes in the pastry in the bottom of the pan

  7. Roll out one pastry sheet for the top of the pie

  8. Scatter the spring onion, onion and layer with half the bacon into the pan

  9. Lightly beat two eggs and 1 egg white (reserving egg yolk for wash later) with smoked paprika and salt

  10. Pour the egg mixture over the bacon

  11. Break the rest of the eggs evenly over the pie, leaving them whole

  12. Layer the rest of the bacon on top and sprinkle with cheese

  13. Gently layer the top pastry or cut the pastry into strips to create a lattice pie top

  14. Use some water to seal the edges together and press the edges together with a fork

  15. Optional: cut the remaining pastry sheets to decorate the top of the pie

  16. Mix the remaining egg yolk with 1 Tbsp of milk and brush the top of the pie with it for a golden brown finish

  17. Bake for 30 min at 180ºC and cook for another 10 min at 160ºC


This recipe is by Cecilia Wong, UltimateOmnoms