SO NOW YOU KNOW

The more observant reader will have noticed that TC mentioned in a post yesterday that he was going to make a bacon and egg pie for dinner.

Well, that was the plan and I was delegated to the task but his sister called and invited him around to dinner so he did that and the bacon and egg pie plan was put off until today.

So now you know.

I will be preparing the pie today and will soon take some 'bacon' out of the freezer. I say 'bacon' but, as you know I use Tegel chicken rashers instead of the usual pork bacon. I find the chicken version less fatty and, while not necessarily good for you they are made from 100% NZ free range chicken with no added hormones. which is a lot better than the mostly imported pork bacon that is stuffed with preservatives and bulked out with water.

Anyway - moving on.

The Old Girl is in Christchurch which means that, when making this bacon and egg pie I can put in things that she disapproves of. Bacon or chicken rashers is a given as are eggs obviously which meet her approval but I like to add peas, red onion, capsicum, spring onion etc jazzed up with some chilli sauce. 

"That's not the way you make a bacon and egg pie" she tells me which always reminds me of that old 1990s television commercial on Uncle Toby's instant porridge and which always annoyed her.

INGREDIENTS

1 Tbsp olive oil
1 red onion, finely sliced

2 spring onions sliced

1 red capsicum diced

1/2 cup frozen peas, carrots and corn

2 sheets of puff pastry
6 eggs
4 chicken rashers, chopped
Tbsp sweet chilli sauce

2 tsps chilli garlic paste

¼ cup tomato relish or chutney

Salt and pepper

Worcester sauce

INSTRUCTIONS

Preheat oven to 180°C fan bake.
Add the olive oil to a frying pan. On a medium heat, sauté the red onion, capsicum and spring onion for 5 to 10 minutes until soft.
In a large bowl whisk together 2 of the eggs with the sweet chilli sauce,  and garlic chilli paste and season well with salt and pepper.
Line the base and sides of a large baking dish with  puff pastry sheets. Pour in the egg mixture. Scatter in the chopped bacon, cooked vegetables and the peas mixture.
Crack the other 4 eggs directly on top, use a fork to break the yolks if desired. Add a splash of Worcester sauce.
Place morer pastry  on top of the pie and seal the sides. Brush any extra egg from the bowl over the top of the pastry.
Bake for 50 minutes until golden and cooked through.
Leave to sit for 10 minutes before serving

This is an adapted version of a VJ Cooks recipe I found on the internet thingy. Thanks VJ.

"No problem TFC"