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


  1. 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.
  2. Preheat oven to 180