Bacon and Egg Pie
2 Sheets of Puff pastry (I use 40% reduced fat)
8 Rashers of bacon, fried or grilled and chopped
4 tsp milk
1/2 Onion, finely diced
1. Preheat oven to 180°C (350°F) Line a dish with one sheet of rolled out pastry.
3. Whisk the remaining egg with the milk and a bit of salt and pepper, mix in the onion and pour evenly over the top.
4. Cover with the other pastry sheet, seal the edges, brush the top with milk and prick a couple of times with a fork.
5. Bake for 40 minutes, until the top is nice and golden.