EGG, BACON AND VEGIE PIE
Serves
6
Preparation
20
minutesCooking Time
45
minutesIngredients
1 1/2 Tbsp 1 1/2 olive oil
350 g 350 piece Kent pumpkin, peeled, cut into 1-2cm pieces
250 g 250 middle bacon rashers, finely chopped
1 1 leek, thinly sliced
2 2 garlic cloves, crushed
3 tsp 3 fresh thyme leaves, plus extra sprigs, to serve
1 1/2 sheets 1 1/2 shortcrust pastry, just thawed
1 1/2 sheets 1 1/2 puff pastry, just thawed
10 10 eggs
200 g 200 grape tomatoes, halved
Method
- Preheat oven to 180°C, fan-forced.
- Heat oil in large non-stick frying pan over medium-high heat. Cook pumpkin for 6-8 minutes or until just tender. Add bacon, leek, garlic, thyme and cook, stirring, for 5-7 minutes or until leeks are tender. Set aside to cool slightly.
- Grease 17cm x 22cm rectangular baking dish. Line base and sides with shortcrust pastry.
- Cut puff pastry into 2.5cm wide strips. Cut strips in half lengthways to make thinner strips. Using picture (above) as guide, arrange pastry strips to create lattice pattern.
- Add pumpkin mixture to pastry case. Make slight indentations in mixture and crack in 9 eggs, being careful not to break yolks. Add grape tomatoes.
- Beat remaining egg. Brush a little egg around edge of pie. Top with lattice pastry and trim pastry to fit. Brush pastry with egg. Bake for 30 minutes or until pastry is golden and filling is set. Sprinkle with extra thyme sprigs.
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