A Terrific Sunday Night Dinner

I've taken to making roast dinners the past few Sunday nights, partly because we had some lovely lamb in the freezer (thanks to my farming brother and his wife - it was delish, thanks guys!) and partly to provide fodder for sandwiches in the early days of the working week. I have found however, that a busy weekend in the garden makes roast-making less enjoyable than it should be. Too much peeling of vegies, too much forward planning and way too many dishes so.... this week I slacked out and we had the easiest meal I've made in ages. It was simple, tasty and took next to no time at all.

The kids turned up their respective noses when I told them we were having Egg and Bacon Pie for dinner. I reminded #1 that he liked eggs and bacon and pastry so he was sure to like this. I told #2 that it was just like pizza, with eggs and bacon on top - she's currently mad about pizza so this seemed a sure-fire winner, and it was! Sorry about the pic, we dug in and then I remembered the need for photos and all the only piece on the tray was the left-over (though not for long) slightly over-cooked bit LOL.

This one will feature on the dinner menu again... soon.

Rustic Cheese, Egg and Bacon Pie

delicious. 5 Nights a Week by Valli Little

375g block frozen puff pastry, thawed (I just used 1 1/2 sheets of ready rolled puff pastry)

200g creme fraiche or full-fat sour cream

1 1/2 cups coarsely grated vintage cheddar

1 egg, plus two egg yolks

2 bacon rashers, chopped

2 tsp fresh thyme leaves (I used a generous shake of dried thyme)

milk to brush

Preheat oven to 200C. Line a large baking tray with baking paper

On a lightly floured surface, roll out the pastry to a 20 x 30cm rectangle then lay pastry on the prepared baking tray (or, like me, use ready rolled and just plunk it on top of the baking paper!).

In a bowl, mix together the creme fraiche, grated cheese, eggs and yolks, bacon and thyme, then season with sea salt and freshly ground black pepper.

Spread the egg mixture over the pastry, leaving a 2cm border. brush the exposed pastry with a little milk, then bake for 15 minutes, or until puffed and golden. Slice the pie and serve with salad.