Bacon and Egg Pie

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   1.

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   Preheat oven to 190 deg C/375 deg F/ Gas 5.

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   Roughly chop and break up the sausage meat with a fork and then mix the ham or bacon and beaten eggs into this.

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   2 Roll out 225g/8oz pastry and use to line a 7inch/18cm flan tin.

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   Arrange boiled egg halves cut side down on top of pastry like a clock.

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   Put one half into the centre.

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   Spread the sausage meat mixture evenly over the egg halves.

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   3.

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   Roll out remaining pastry to make pie lid.

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    Dampen the edges with water and press together to make a good seal.

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    Make a small slit in the centre to allow stem to vent.

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    Brush with a little milk.

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    Bake for 40 - 50 minutes until pastry is crisp and golden.

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    Allow to cool thoroughly in flan tin, cut into slices and serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.