This is a lovely pie which can be eaten warm or cold. It is so simple to make and it looks impressive. It does taste delicious as it looks too. When serving this pie hot, it goes well with a garden salad. However, this pie is delicious to have cold. In fact, this pie is perfect to take along to a picnic.
2 1/2 sheets frozen puff pastry, thawed
4 to 6 rashes bacon
1 cup frozen peas
Salt and pepper
1 egg, lightly beaten
Fry or bake the bacon, until browned. Cut them into pieces. Set aside until ready to use.
Cook the frozen peas with a little of bit of water for a couple of minutes. Drain and set aside until ready to use.
Preheat the oven to 190ºC. Grease a pie dish. Place one sheet of puff pastry on the base of the pie dish. With the ‘half’ a sheet of puff pastry, cut this into four strips. Place a strip where the side of the pie dish that needs to be covered. Repeat as needed.
Scatter 1/3 of the bacon pieces on the bottom of the lined pie dish. Crack open an egg at a time and place on top of the bacon pieces. Do this for another three eggs. Season the eggs with salt and pepper.
Scatter another 1/3 of the bacon pieces on top of the four eggs. Then, carefully scatter peas all over the bacon and eggs.
Crack open remaining eggs, one at a time, and place them over the peas. Season the eggs with salt and pepper. Scatter remaining bacon pieces over the eggs.
Place a sheet of puff pastry on top. Pinching around the rim of the pie dish. Cut any overhanging pastry to discard. Then rolled pinched edges into the rim of the pie dish.
To glaze the pie, brush beaten egg all over the top of the pie. Generously scatter sesame seeds all over.
Bake in the oven for 40 to 45 minutes, our until lovely golden brown. Allow the pie to rest for a good 15 minutes before carefully removing it onto a serving plate.