Ghostly Halloween Bacon and Egg Pie

Halloween is an excuse to get creative in the kitchen

There’s no reason not to make meals as frighteningly hot as you’d like. We’ve created a pot pie that’s as good for dinner as it is for breakfast. And, it keeps surprisingly well, so you can bring it to potluck parties. Of course, you can always transform this into a chicken and veggie pie if you like; it’s the styling that makes this a wonderfully spooky treat. Well, that and the Pure Ghost hot sauce.

Ingredients

2 sheets Puff pastry, defrosted
1 splash Olive oil
4 rashers bacon, chopped
1 each Onion, finely chopped
½ teaspoon Mad Dog Pure Ghost
5 each Egg
½ cup Milk (or cream)
a sprig of Parsley, chopped

Preparation

Preheat your oven to 390ºF. Spray a pie tin with spray oil or line with baking paper.

Press one sheet of puff pastry into the tin; trim the edges. Cut the remaining pastry to size for the top of the pie. Reserve the remaining pieces for decorating the top of your pie.

Heat the oil in a frying pan over medium-high heat. Add the bacon and onion and fry until the bacon begins to crisp and the onion starts to soften. Scoop this mixture onto the pastry crust in the tin. In a bowl, lightly beat the Mad Dog Pure Ghost, eggs, milk, and parsley together with a fork. Pour the egg mixture over top of the bacon.

Place the second sheet of the pastry over the top and decorate like your favorite Halloween character. Bake in the oven for 20 minutes or until golden and cooked through. (Allow to stand for 10 minutes before serving.)


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