vegetarian ‘bacon’ and egg pie
vegetarian 'bacon' and egg pie
- 225 g short crust pastry - either home made or shop bought
- 1 packet quorn bacon rashers
- 3 eggs
- salt and pepper
- pinch of mixed herbs
- milk to glaze
Preheat oven to 190c gas mark 5.
Line pie plate with grease proof paper
Split pastry into two and roll out one half to line the plate
Grill bacon according to packets instructions.
Beat eggs and add chopped cooled bacon, salt and pepper and mixed herbs.
Pour mix into pastry and cover with second half to seal the pie.
Cut a hole in the center to allow steam to escape
Brush with milk
Bake for 35-40 minutes