Bacon & Egg Pie

Ingredients

• 2 sheets flaky puff pastry
• 1 onion, finely chopped
• 4 rashers lean bacon, chopped
• 2 Tbsp Cerebos Tomato Relish
• 6 eggs
• 2 tsp Gregg's Rubbed Parsley
• 2 tsp Gregg's Chopped Chives
• Gregg's Natural Sea Salt
• Gregg's Whole Black Peppercorns
• Milk to glaze (optional)

Method

Preheat the oven to 200˚C.

Use one of the sheets of pastry to line an 18cm pie dish. Trim the pastry to fit. Sprinkle the onion and bacon over the pastry. Place teaspoonfuls of the relish on the top. Break the eggs evenly over then break the yolks slightly. Sprinkle the Gregg's Parsley and Gregg's Chives over the top. Season to taste with Gregg's Natural Sea Salt Grinder and Gregg's Black Peppercorn Grinder.

Carefully lift the remaining pastry sheet over the filling. Crimp the edge of the pastry and cut slits to allow steam to escape. Brush the top with milk if desired.

Bake in the preheated oven for 35 to 40 minutes or until the pie is golden and well risen.