A classic kiwi dish perfect for the upcoming fall days.
Servings 6 Units US
• 2 sheets puff pastry
• 6 -8 slices cooked bacon (fried or grilled)
• 8 eggs (reserve one yolk for brushing pastry)
• 4 teaspoons milk or 4 teaspoons double cream
• 1 onion (not too big)
1. leave the pastry out for 20 minutes at least to stop it from tearing when using.
2. Cut the rinds of the bacon and chop bacon.
3. Whisk eggs putting one yolk to the side.
4. Whisk in the milk or cream.
5. Chop onion.
6. Lay one sheet of pastry in a casserole dish and make sure it comes just over the sides of the dish.
7. Prick the base with a fork.
8. Sprinkle the onion all over the base.
9. Chop the parsley (one whole packet).
10. Mix the parsley and bacon in with the egg mixture.
11. Pour into the dish.
12. Cover with other sheet of pastry and crimp together and cut of any excess pastry.
13. Decorate the top if you want.
14. Cook for 25 minutes and check it’s not burning.
15. If so, place some tin foil over and place back in the oven for another 5-10 minutes until cooked
Recipe and photo from food.com contributor Perfect Pixie.