oh yea i cooked this for tea goages
Big Breakfast Pie
This is really a mix of a big breakfast and a bacon and egg pie.Take it with you for a picnic or serve hot for lunch with a fresh salad.This recipe was inspired by an idea sent in from Anne Robbie from Invercargill who made a variation of this for the shearers when they visited the farm, much requested on the farm and no doubt will be a favourite for a crowd in your house too.
Prep time:
Cook time:
Serves:
Serves 4-6
Ingredients
- 4 sheets pre-rolled flaky pastry
- 420g can Wattie's Baked Beans with Sausages
- 4 rashers bacon, diced
- 1 cup Wattie's frozen Chuckwagon Corn
- 4 cooked baby potatoes, diced
- 4 eggs
- 1/2 cup grated cheese
Method
1. Preheat oven to 210°C. Line 2 baking trays with baking paper.
2. Place each pastry sheet in a dessert bowl so the pastry hangs over the sides. Divide the Wattie’s Baked Beans & Sausages , bacon, Wattie’s frozen Chuckwagon Corn and potatoes between each pie. Break 1 egg into each pie and sprinkle with cheese.
3. Brush edges of the pastry with milk or water and bring corners together to make a parcel sealing all edges well. Carefully lift onto baking tray.
4. Bake all 4 in the oven for 20 minutes or until golden. Serve with salad for lunch or a light dinner.
