This pie is a tempting cross between a classic brekkie combo and the much-loved Aussie meat pie.
- 225g (1 1/2 cups) plain flour
- 265g (1 3/4 cups) self-raising flour
- 220g butter, chopped
- 125ml (1/2 cup) iced water
- Olive oil spray
- 450g middle cut bacon rashers, excess fat trimmed
- 12 eggs
- 70g (1/3 cup) finely chopped semi-dried tomatoes
- 125ml (1/2 cup) thickened cream
- 1 egg yolk
- 1 1/2 tablespoons water
- Process half the plain flour, half the self-raising flour and half the butter in a food processor until mixture resembles breadcrumbs. Add half the iced water and process until the mixture just starts to form small clumps. Turn onto a lightly floured surface. Repeat with the remaining plain flour, self-raising flour, butter and iced water, adding a little more iced water if necessary. Bring the mixtures together and knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 1 hour to rest.
- Preheat oven to 180°C. Spray a 7cm-deep, 26 x 17cm (base measurement) baking dish with oil. Divide dough into 2 portions, making 1 portion slightly larger. Roll large portion out on a lightly floured surface to a rectangle large enough to line the base and sides of the dish. Line dish with pastry.
- Coarsely chop the bacon. Top the pastry with half the bacon. Crack half the eggs over bacon. Top eggs with remaining bacon. Crack remaining eggs over the bacon. Season with pepper. Top with tomato. Drizzle over cream.
- Roll out the remaining dough portion on a lightly floured surface to a rectangle large enough to cover the filling. Place pastry over the filling. Trim the edges. Pinch to seal. Combine egg yolk and water in a bowl. Brush pie with egg yolk mixture. Cut a few small slits in the top of pastry. Bake for 50 minutes or until golden and crisp. Set aside to cool.