Bacon and Egg Pie

• 450 g shortcrust or flaky puff pastry or 3 sheets
• shortcrust or puff pastry
• 250 g streaky bacon, chopped
• 2 potatoes, peeled, cooked and thinly sliced
• 3 tbsp chopped soft herbs, such as parsley or basil leaves
• 14 eggs
• ¾ cup milk
• 1 tsp salt
• ground black pepper, to taste

1. Preheat oven to 200°C fan bake.
2. Preheat a pizza stone or oven tray.
3. Cut a piece of baking paper to fit a 40cm x 30cm oven dish or roasting dish (it should cover the base and reach about 4cm up the sides).
4. Put the paper on a bench, dust with a little flour and roll out two-thirds of the pastry to cover the paper, or jigsaw 2 pastry sheets to the same shape as the paper and press together firmly with a small overlap (you may need to roll them out slightly to fit).
5. Lift the paper with the pastry and fit it into the oven dish or roasting dish.
6. Sprinkle bacon over pastry, top with the potato and sprinkle with herbs.
7. Break-in 8 whole eggs.
8. In a mixing bowl, lightly whisk the remaining 6 eggs with the milk, salt and pepper.
9. Pour evenly over the whole eggs.
10. Roll out the remaining pastry thinly and cut into narrow strips.
11. Arrange in a lattice on the pie.
12. Brush with a little of the egg mixture to glaze.
13. Place on a heated oven tray and bake until pastry is starting to puff (12-15 minutes).
14. Reduce heat to 180°C and bake until pastry is golden and egg is set in the middle (a further 30-40 minutes).
15. Serve warm or at room temperature. It will keep in a covered container in the fridge for 2-3 days.

Recipe from www.annabel-langbein.com