Bacon, Egg, Potato and Spinach Pie
Just like Mother used to make. Ideal hot with vegetables or a salad, or take to that picnic by the lake!!
Ingredients
• 400g flaky puff pastry
• 400g Home Brand bacon, rinds cut off
• 400g potatoes, peeled, cut into 2cm chunks, boiled until tender and well drained
• 9 Home Brand eggs
• 100g frozen spinach, thawed, squeezed dry
• Salt and freshly ground black pepper
• Beaten egg for brushing
• Chutney for serving
Serves 6.
Hints & Tips
Cooking Instructions
Method : Heat oven to 200°C. Divide the pastry into 2 equal pieces. Roll half the pastry out on a
fl oured surface and line a 22 cm diameter by 5 cm deep, loose-bottomed fl an tin. Layer a third of the
bacon on the pastry. Add the potatoes, making sure they are evenly spaced. Break 6 eggs and put
each one in amongst the potatoes. Be careful not to break the yolks. Layer another third of the bacon
on top. Tease out the spinach and place on top of the second layer of bacon. Break the remaining 3
eggs on top of the spinach. Finish with another layer of bacon. Sprinkle with salt and pepper.
Roll out the remaining pastry and cover the pie, crimping the edges shut. Brush with beaten
egg, make a few slits in the top and place in the oven for 40 minutes or until well browned,
puffed and well cooked. Remove from the oven, cool a little then serve in wedges with
chutney and salad if desired.