Easy egg & bacon pie

Ingredients

• 1 sheet frozen shortbread pastry *
• 1 sheet frozen puff pastry *
• 6 eggs
• ½ cup coarsely chopped fresh parsely
• ½ cup coarsely chopped bacon

Directions

While the pastry is thawing, rub some butter or margarine on the inside of a shallow glass pie plate to prevent sticking. Place the single sheet of shortbread pastry in the base of the plate and carefully smooth down.

Carefully crack your six eggs so that the raw yolks and whites are arranged fairly evenly inside the pastry-lined dish. Set some of the white from one egg aside in a cup. Sprinkle the bacon and parsely over and around eggs. Place the single sheet of puff pastry over the pie plate and crimp the edges down with a fork. Trim the excess with a knife. Brush the puff pastry top with the egg white.

Bake the pie in the oven at about 325ºF/340ºF (160ºC/170ºC) for about 45 minutes. Check that the base is cooked and not soggy before serving.
Comments from angel ~~
This really is an easy pie to make. To make the most of a hot oven, try making two pies, one for dinner and the other to use for school or work lunches the next day. It is fine to eat hot or cold. Serve with mashed potato, peas and carrots in winter, salad in summer.

Submitted 3/2/07.
Source: David Bevan A.B.C.radio 891
Submitted By: d bevan
setters7@bigpond.com
Easy egg & bacon pie