JAN'S NANA'S BACON & EGG PIE

I wish I could claim credit for this beautiful dish but sadly, I cannot. However I have been given permission to share one of my best friend's (Jan Richards) grandmother's Famous Bacon & Egg Pie.

Born and raised in New Zealand, Jan simply adored her Nana and would often watch as she prepared beautiful food for the family. Today, Jan often uses her Nana's recipes to create her own wonderful meals.

I have been a guest at Jan's magnificent table in Sydney many times and although this particular dish was never on the menu when I was there, I can safely say that if Jan thinks it's good enough to share, then it must be magnificent.

Jan has an amazing eye for detail too, which is why she made her own puff pastry and then painstakingly wove the intricate lattice you see here. Unless you are a pastry whizz, which I am not when it comes to puff pastry, I would suggest you go out and buy the frozen variety available in your supermarket, follow the packet instructions and then use your creativity for the weaving and the filling. And, while I think of it, a note on the filling: fill up your dish until it's almost overflowing before you lay on the pastry (Jan's instructions). Chefs' hats off to you, "Nana" Mary Rogers and to Jan. Thanks to you both, I've just added this to my culinary repertoire. ❤️

YOU'LL NEED:

A deep, preferably ceramic, ovenproof pie dish

INGREDIENTS for approx 8 people

12 -24 rashers bacon, trimmed of fat and rind

6 - 8 juicy tomatoes, sliced

6 - 8 slices vintage Cheddar cheese

1 onion, peeled and sliced into rings, then halved

small bag of frozen peas

About 12 eggs

Puff pastry

50g butter, melted

METHOD

Lay trimmed bacon in two layers across the bottom of your pie dish.

Next add your layer of sliced tomatoes.

Then your layer of vintage cheddar.

Then the sliced onion...

...then the frozen peas (no need to defrost).

And then crack your eggs straight onto the peas, and with a fork, just break up the yolks.

Roll out your puff pastry and cut into thick strips, then lay lightly on top of your filling and weave as per pic.

Crimp edges with a fork.

Brush with melted butter.

Bake in a moderate oven (about 180C - 200C) for about 1.5 hours depending on your oven. EAT!

PS you can cut this up into 8 portions, wrap individually in foil and freeze until you're ready to eat.