Our open-topped pies include bacon, tomato and cheese, but you can add as many or as few ingredients as you have to hand.
|1 sheet||Flaky puff pastry (Main)|
|1 serving||Onion, finely chopped|
|1 serving||Bacon, finely chopped|
|1 serving||Tomatoes, finely chopped|
|1 serving||Fresh parsley|
|1 serving||Fresh basil|
|1 handful||Grated cheese|
|4||Eggs, use 2 per pie (Main)|
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- To make 2 pies, lightly roll out the pastry and cut into squares or rounds to fit individual pie tins.
- In a bowl combine the onion, bacon, tomato, parsley, basil and cheese with a little salt and freshly ground black pepper to taste. You'll need enough filling to ¾ fill pastry cases with this mix.
- Place the mix into the pastry cases and top up with eggs. Bake in a hot oven, 200C until puffed up and firm to touch. Cut the pies into halves or quarters to serve.
Use muffin pans if you want to make smaller pies.