Method

Recipe and image courtesy of 5aday.co.nz

Bacon & Egg Pie with Vegetables

Method

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 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)

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