Rustic Bacon, Egg and Cheese Pie
This is a very simple breakfast/brunch. I would normally serve this up to visitors as a no fuss brunch. As long as you remember to thaw your pastry the night before, this can be prepared and cooked in no time.
Ingredients
250g packet of puff pastry
150g sour cream
20g low-fat cheddar cheese, grated
1 whole medium egg, plus 2 egg yolks
2–3 rashers of uncooked bacon, chopped
2 teaspoons fresh thyme leaves
Milk for glazing
Salad leaves and balsamic dressing to serve
Method
- Preheat the oven to 180°C.
- Roll out the pastry on a clean, lightly floured work surface and shape it to fit a 33cm/13in x 23cm/9in baking tray.
- Line the tray with baking paper and lay the pastry on top.
- Whisk together the sour cream, cheese and eggs in a large bowl and stir in the bacon and thyme leaves. Carefully pour this into the centre of the pastry, leaving a 2½ cm/1in border of pastry around the edge.
- Brush the border with the milk using a pastry brush. Bake for 15 minutes until the pastry border has risen and is golden.