BACON AND EGG PIE
2 sheets Ernest Adams ready
1/2 cup frozen mixed vegetables
rolled fether flake puff pastry
2 tablespoons spicy chutney
1 onion, chopped
1 cup chopped bacon
Use 1 sheet of pastry to line a 20 cm square shallow cake tin. Sprinkle onion, bacon and mixed vegetables evenly over pastry. Dot the chutney on top. Break eggs evenly over, piercing the yolks so they run slightly.
Carefully lift second sheet of pastry over filling. Brush top with milk. Bake at 200 C for 40 risen and golden. To serve cut into squares. Serve hot or cold.