LFGF Egg and Bacon Pie

A family sized Egg and Bacon Pie — a classic Aussie favourite made gluten free.

Ingredients

• Gluten Free shortcrust pastry
• 3–4 rashers of bacon
• 6 eggs
• 1 tablespoon of chopped parsley
• Salt and pepper to taste

Method

1. Line or grease a pie plate.
2. Roll out half the pastry to line the pie plate.
3. Remove rind and the fat (if you like), chop bacon; then sprinkle half in the pie plate.
4. Break whole eggs and place on the bacon in the pie plate.
5. Season with salt and pepper, then add parsley and remaining chopped bacon.
6. Roll out remaining pastry to fit the top of the pie.
7. Rub your wet finger around the edge of the pastry in the pie plate.
8. Place rolled out pastry on top. Cut pastry to fit the top of the pie.
9. Press the edges together and cut a slit in the middle of the pie.
10. Glaze the top of the pie.

Handy Hints

• The dough should feel like playdough. Add flour or water to get the right consistency.