Egg and bacon pie

Step 1

Grease a 20cm pie dish.

Step 2

Cut one sheet of pastry in half. Join pieces to sides of another pastry sheet. Lift pastry into dish, ease into base and side; trim edges. Refrigerate 15 minutes.

Step 3

Meanwhile, in a small frying pan over medium heat, fry bacon for 3 minutes or until browned. Cool.

Step 4

Place half the bacon over pastry. Break eggs in, one at a time, being careful not to break the yolks. Sprinkle with remaining bacon and parsley, and season to taste.

Step 5

Cover pie with remaining pastry sheet and press edges together to seal. Trim excess pastry. Brush top with combined egg yolk and water. Refrigerate 15 minutes.

Step 6

Meanwhile, preheat oven to 200°C.

Step 7

Bake pie 15 minutes. Reduce oven to 180°C and bake a further 15 minutes.