Steve's Bacon and Egg Pork Pies
Probably my best pie recipe. Don't change a thing! This is a huge feed so beware, you will need a nap! Seriously though, putting the pastry in the pie tin needs some finesse and scissors are good to cut down the excess to form a top.
Brown Pork and onion in olive oil until onions are very soft.
Combine rest of ingredients and then add to meat mix.
Stir thoroughly and simmer for 15 mins until thickened. Allow to cool.
Line greased pie tins with a full sheet of pastry, leaving a generous overhang to cover top.
Line sides with a strip of bacon, fill with meat mix allowing enough room to top with an egg.
Fold the corners of pastry to form a top, pierce to allow steam to escape, wash top with milk.
Cook at 220C for 20 minutes or until golden, reduce heat and cook for a further 20 minutes.
500g Pork Mince (makes 6 pies in 11cm x 5cm pie tins)
6 slices Streaky Bacon
1 Onion finely chopped
1 Beef Stock Cube
½ TBS Olive Oil
1 TBS Gravy Mix
1 TBS Semolina or Corn Flour
1 TBS Tomato Sauce
1 tsp Worcestershire sauce
½ tsp Old Bay Seasoning or Beef Herb Mix (Rosemary, Oregano, Tarragon, Thyme, Bay leaves, ground together)
¼ tsp Pepper
6 sheets Puff Pastry (1 sheet per pie)
Milk to glaze