Warm up with pies

Bacon and egg pie with vegetables.

6 to 8

20 minutes

40 minutes

1 kumara, peeled and diced

2 potatoes, peeled and diced

⅛ pumpkin, peeled and diced

2 handfuls baby spinach

1 handful button mushrooms, sliced

½ brown onion, peeled and diced

8 eggs

3 tablespoons milk

4 rashers bacon, cut into pieces

2 tablespoons lite cream cheese

4 sheets savoury pastry (we used puff pastry)

Olive oil

Pepper (adjust to taste)

Preheat oven to 180°C.

Defrost the short pastry at room temperature.

In a roasting pan place kumara, potato and pumpkin with a splash of olive oil and roast for 30 minutes or until tender.

In a pan soften the onion with a little olive oil. When the onion has softened add bacon and cook for a further 2 minutes. Add spinach and leave to cool.

Line an ovenproof dish with the pastry; prick the base with a fork and blind bake for 5 to 10 minutes (until bottom looks cooked). Save a sheet of pastry for lattice on the top.

Remove from oven and add half of the root vegetables and mushrooms, follow with half the spinach, bacon and onion mixture and repeat both layers. Add small dollops of cream cheese to the top.

Whisk eggs, milk and pepper and pour over the pie.

Slice remaining pastry into approx. 2.5cm slices and use to lattice the top of the pie (see photo). Then brush with an egg wash (we used the remaining egg mixture).

This is the perfect dish to take away on trips for fishing, camping and hiking as you can have it hot or cold

8

30 minutes

About 60 minutes

3 Large potatoes peeled, and chopped (we used Agria)

30 grams butter, cubed

¼ cup flour

½ cup finely grated Parmesan

1 egg, separated

Olive oil spray

1 handful of broccoli, cut into florets

1 handful asparagus, trimmed, halved

1 small red onion, diced

¾ cup peas (frozen or fresh)

1 cup grated tasty cheese

½ cup low-fat milk

6 eggs

Preheat oven to 180ºC and spray a large pie dish with oil (we used a loose bottom pie dish and lined the bottom with baking paper).

Boil potatoes until cooked through then drain, add butter and mash.

Stir in flour, parmesan and egg yolk (reserve egg white for filling) until smooth. Using hands (dusted with flour) press the pastry into the pie dish evenly and up the sides. Blind bake for 10 minutes to ensure the bottom cooks properly.

Blanch broccoli and asparagus for 2 minutes in boiling water. Drain and rinse under cold water, add the peas and red onion and set aside.

Whisk remaining eggs (including egg white from crust) and milk, then add the cheese and mix again with a fork. Set aside while you arrange half the vegetables on the bottom of the pie dish (on the blind-baked pastry).

Pour over the egg mixture and arrange the remaining vegetables on the top of the pie, pressing them down a little as you go (see photo).

Bake for 50 minutes or until the filling is set and pastry is golden. — Courtesy of