Bacon Egg And Asparagus Pie

We travel a lot over summer with my son and his race car, always looking for tasty travel type foods, this pie is one of our favourites.

Roll out pastry on a lightly floured board to 2mm thickness.

Line a 20cm square cake tin with the pastry , slashing and sealing on corners to make pastry fit.

Re-roll remaining pastry for the top.

Break eggs into pastry.

Prick yolks.

Chop bacon roughly.

Add to pastry shell.

Slice tomatoes and lay over egg mixture.

Drain asparagus and arrange spears over tomato.

Grind over black pepper.

Place pastry top over pie.

Trim edges and crimp to seal.

Cut 2 holes in top of pastry.

Bake at 200c degrees for 30-40 minutes or until pastry is golden and filling is set.

Serve hot or cold.

frozen puff pastry, eggs, rindless bacon, tomatoes, asparagus spear, black pepper