Bacon and Egg Pie

This Pie is another NON-DESSERT pie. It is perfectly suited for breakfast, brunch or even lunch.  It's easy to make, only 30 minutes! Cooking though, takes around 40 mins. But well worth it. 

Serve with catsup or tomato sauce  

Components:

2 sheets puff pastry
6 -8 slices cooked bacon (fried or grilled)
8 eggs (reserve one yolk for brushing pastry)
4 teaspoons milk or 4 teaspoons double cream
1 onion (not too big)
parsley

Chop onion and the parsley.
Whisk eggs putting one yolk to the side.
Whisk in the milk.
Mix the parsley and onion in with the egg mixture.

Cut the rinds of the bacon (if it's shoulder bacon) and chop.
Cook the bacon lightly and add to eggy mix.

Grease your pie tray and layer with pastry. Then prick your bottom with a fork.
Pour eggy mix in. 
Brush the edges with the egg yolk.
Pop the top on and brush with more yolk. Yolk is the secret to good looking pies.

It goes into the oven at 350F for 20mins. Then check it's not burning. The edges will cook faster, so as they brown up nice put tinfoil over for the rest of the time in the oven. It will need about 40mins total.

The first pic has nicely browned edges but a very raw centre, so i popped the tinfoil on.

The cooked pie should have a nice bump in the middle. When you stab it with a knife, it should come out clean.