Skiwi Bacon & Egg Pie

• 12 DIY Scotch Pie pastry bases
• 6 smoked bacon rashers – remove rind & rough dice
• 1 red pepper – deseeded & roughly diced
• ¾ bunch spring onions – sliced into rounds
• 12 cherry tomatoes – chopped into ¼
• 140g garden peas – (frozen are fine)
• Handful coriander – remove stalks & chop
• Handful parsley – remove stalks & chop
• 100g smoked cheddar – grated
• 8 eggs – (medium free range)
• 280ml double cream
• Salt & pepper

1. Preheat oven to 180°C or 160°C fan bake.
2. Place the bases onto a baking tray.
3. In a bowl mix the bacon, red pepper, spring onion, cherry tomato, peas, coriander, parsley & smoked cheddar.
4. Evenly place filling into the bases.
5. Crack the eggs into the (now) empty bowl & add the double cream, pop in a wee pinch of salt & a good grind of black pepper. Whisk the egg mix, then slowly & evenly drizzle the egg mix over the filling & let it slowly soak through.
6. Put in the oven & bake pies for 25- 30 minutes eat hot or cold.

• These make an amazing addition to a picnic or packed lunch cold.
• The DIY company do veggie pie cases so if you want to go veggie hold off on the bacon & add some leek or sweet potato instead.

Storage

• These will keep for up to 4 days in the fridge once cold.