Bacon and Egg Pie

• 225 g sausage meat, defrosted if frozen and brought to room temp
• 225 g lean bacon or 225 g ham, roughly chopped
• 2 eggs, lightly beaten
• 350 g shortcrust pastry
• 4 hard-boiled eggs, shelled and halved lenghtways
• 12 teaspoon dried sage (optional)
• milk, to glaze

1. 1.
2. Preheat oven to 190 deg C/375 deg F/ Gas 5.
3. Roughly chop and break up the sausage meat with a fork and then mix the ham or bacon and beaten eggs into this.
4. 2 Roll out 225g/8oz pastry and use to line a 7inch/18cm flan tin.
5. Arrange boiled egg halves cut side down on top of pastry like a clock.
6. Put one half into the centre.
7. Spread the sausage meat mixture evenly over the egg halves.
8. 3.
9. Roll out remaining pastry to make pie lid.
10. Dampen the edges with water and press together to make a good seal.
11. Make a small slit in the centre to allow stem to vent.
12. Brush with a little milk.
13. Bake for 40 - 50 minutes until pastry is crisp and golden.
14. Allow to cool thoroughly in flan tin, cut into slices and serve cold.

sausage meat, lean bacon, eggs, shortcrust pastry, eggs, sage, milk

Taken from www.food.com/recipe/bacon-and-egg-pie-334733 (may not work)