How to make Bacon and Egg Pie

A truly underrated dish is this here Bacon and Egg Pie which is a popular dish both warm and cold in New Zealand and is especially a great addition to a picnic. Recipe by Roamingtaste Serves 8 Ingredients: 3 large sheets pre-rolled puff pastry (320 grams/11.3 ounces) 1 small carrot, peeled and finely diced 2 scallions, ends removed and finely sliced 10 medium eggs 6 rashers bacon (80 grams/3 ounces), finely diced Directions: - Preheat the oven to 150°C/300F and lightly grease a baking dish with butter. - Cut 1-2 pastry sheets to fit your baking dish, as necessary, and then press snuggly into the dish, allowing a 1/4 inch overhang on the edges. - Prepare the pastry for the top portion, cutting to fit as necessary. Set aside. - Crack 6 eggs into a bowl, add the scallions, carrots and bacon and lightly whisk to break the egg yolks, but not let too much air in. - Crack 1 egg into your pastry base and then add approximately 1/4 of the whisked eggs and bacon into the pastry, repeat in the same manner slightly layering and scattering the 4 whole eggs with the bacon and broken egg mix. - Allow at least 1/2 inch from the top of your baking dish as eggs expand when cooking. - Carefully lay the top sheet of pastry over the eggs, carefully pinching the base and top pastry sheet edges together firmly. - Once the edges are tightly held, press the edges down with the prongs of a fork to ensure it's nice and tight. - With the residual egg from your bowl, brush the top of your pie evenly. - Place in the preheated oven and bake for 25 minutes. Raise the heat to 180°C/350 and cook for a further 15 minutes or until golden. - Slice and serve warm or cold.