🚀 go-pugleaf

>In article <7780mt$856$1@news8.svr.pol.co.uk>, "C Yarwood"
><Charley@vortex2000.freeserve.co.uk> wrote:
>
>> In the fifties when I was in the army I remember enjoying "egg & bacon pie".
>> Does anyone remember this and perhaps have a recipe?
>> Thanks in advance

Flaky pastry (also known as puff pastry)
eggs
bacon
onions
tomatoes
milk
pepper and salt


You can make this recipe as big or small as you wish, hence no
measurements given. It does not need to be precise.

Line a greased dish with half the pastry, leaving enough at edges for
the overlap.

Beat eggs till whites and yolks combined but not till the frothy
stage. Add one half-eggshell of milk for each egg used. Add salt and
pepper and pour over pastry. (The egg mixture should be at least one
inch deep when put in the dish. Add more eggs if necessary). Sprinkle
on chopped onions, then drop in raw bacon that has been cut into small
pieces (about thumbnail size). Layer with sliced tomatoes. 
cover with pastry and crimp the edges together.

Bake in moderate oven for about 45 minutes or until pastry looks
nicely done.

Note: Many people make  bacon and egg pies with the eggs barely broken
apart. They break the eggs into a bowl, swirl a fork through the egg a
couple of times, and put in the dish. I find this a bit indigestible
and find if you add a little milk the texture is lighter. Also, a
bacon and egg pie often contains just that - bacon and egg. But the
addition of onion and tomatoes adds to the flavour.