Egg, Bacon and Veggie Pie

Ingredients

Scaled for your household (6 portions) · original serves 6

• Olive oil1½ AU tbsp
• Butternut pumpkin350 g
  peeled, cut into 1-2cm pieces
• Bacon250 g
  finely chopped
• Leek1
  thinly sliced
• Garlic cloves2
  crushed
• Fresh thyme3 tsp
  plus extra sprigs, to serve
• Shortcrust pastry1½ sheet
  just thawed
• Ready rolled frozen puff pastry1½ sheet
  just thawed
• Eggs10
• Cherry tomatoes200 g
  halved
• Vegetable oilto taste
  as needed

Method

1. 1

   Heat the oven to 200°C, or 180°C fan forced. Fry the pumpkin in olive oil for 6–8 minutes until nearly tender. Add bacon, leek, garlic and thyme; cook for another 5–7 minutes. Allow to cool slightly.

2. 2

   Grease a 17 × 22 cm baking dish and line its base and sides with shortcrust pastry. Cut the puff pastry into strips for a lattice, splitting some strips lengthways to make different widths.

3. 3

   Spread the pumpkin mixture into the pastry. Make nine hollows and crack an egg into each; add the tomatoes. Beat the tenth egg and brush the pastry edges.

4. 4

   Arrange the lattice over the filling, trim and brush with beaten egg. Bake for about 30 minutes until the pastry is golden and the filling has set. Finish with extra thyme.