Bacon and Egg Pie (New Zealand)

Bacon and egg pie is a classic New Zealand comfort food. Every home cook has their own variation. This version would be considered the traditional version.

8 eggs, whole
1 egg yolk, whisked
2 large tomatoes
½ cup green onions, finely diced
8 rashes pancetta or bacon (250 g)
flaky puff pastry (325 g)
butter (10 g)

Preheat the oven to 390°F (200°C/180°C fan, Gas Mark 6).

Remove the stalk of the tomatoes, and slice.

Roll out 2/3 of the pastry into a square with a thickness of several mm. It should be about 35 cm square.

Roll out the other 1/3 into a 20 cm square, and cut into strips.

Smear the butter around the inside of a 20 cm square baking dish.

Lay the 35 cm square piece of pastry into the baking dish. It is OK if it extends above the edges, as it will shrink a bit.

Bake in the oven until it starts getting a little crisp and puffing up.

Remove from the oven.

Lay half the prosciutto on top of the pastry. Lay half the sliced tomatoes on top of the prosciutto. Break 4 of the eggs on top of the tomatoes. Sprinkle half the green onions over the eggs. Repeat with the other half of each of these.

Top with the strips of pastry in a pattern of your choosing. Brush with the whisked egg yolk.

Bake in the oven for 30-45 minutes, until the pastry crisp and golden.

Rest for 10 minutes before cutting and serving.

Makes 4 servings.