Easy Australian egg and bacon pie packed with vegetables that's great with a salad for dinner. Leftovers for lunch are a treat too!
Ingredients
1½ tablespoons olive oil
350g piece kent pumpkin, peeled, cut into 1-2cm pieces
250g middle bacon rashers, finely chopped
1 leek, thinly sliced
2 garlic cloves, crushed
3 teaspoons fresh thyme leaves, plus extra sprigs, to serve
1½ sheets shortcrust pastry, just thawed
1½ sheets puff pastry, just thawed
10 eggs
200g grape tomatoes, halved
Method
Preheat the oven to 200°C/180°C fan forced
Heat the oil in a 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 a 17cm x 22cm (base measurement) rectangular baking dish. Line base and sides with the shortcrust pastry
Cut puff pastry into 2.5cm wide strips. Cut half the strips in half lengthways to make thinner strips. Using the picture as a guide, arrange pastry strips to create a lattice pattern
Add pumpkin mixture to pastry case. Make slight indentations in the mixture and crack in 9 of the eggs, being careful not to break yolks. Add tomatoes
Beat remaining egg. Brush a little egg around edge of pie. Top with the 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
Tips & Hints
This Bacon, Egg and Vegetable pie is delicious served with a tomato chutney and a green salad