Bacon and Egg Pie with a Twist

Makes 8-10 servings

Prep time: 10 minutes

Cooking time: 50 minutes

Nothing quite says summer like a slab of bacon & egg pie on a hot day. We love taking a classic Kiwi recipe up a notch and adding crumbled feta for something a bit special!

Tips & Tricks

Keep the bowl with the remnants of the egg and cream mixture handy and use a pastry brush to egg wash the crust before cooking.

Ingredients

1 x 500g packet Pams Streaky Bacon
3-4 sheets Pams Flaky Puff Pastry
12 Pams Free Range Eggs
150ml Pams Fresh Cream
½ block feta, crumbled

Method

Place the bacon in a single layer on a baking tray and bake in the oven at 220°C for 10 minutes.
Grease a spring form cake tin or pie dish. Using 2 – 3 pastry sheets, line the bottom and sides of the cake tin or pie dish, ensuring any joins are pressed together and sealed.
Crack half the eggs into a large bowl, whisk in the cream and season generously with salt & pepper.
Layer a third of the bacon on the bottom of the pie, pour over the egg and cream mixture and sprinkle over half the feta. Top with another layer of bacon, then carefully crack the remaining eggs on top, leaving them whole. Sprinkle with remaining feta and add the final layer of bacon.
Use the remaining pastry to create a lid for the pie, pressing down on the edges to seal. Poke a hole in the top of the pie to allow steam to release, then place in the oven to bake for 30 - 40 minutes.