Beef Bacon and Egg Pie
- 450g beef mince
- 4 bacon rashers, cut into 2cm pieces
- 1 onion, chopped
- 400g diced tomatoes
- 2 tbs tomato paste
- 4 sheets ready-rolled shortcrust pastry
- 8 eggs
- 1/2 cup (40g) grated cheddar
- Brown 450g beef mince in a frying pan over a medium-high heat. Add 4 bacon rashers, cut into 2cm pieces, 1 onion, chopped, 400g diced tomatoes and 2 tbs tomato paste, and simmer for 8 minutes or until thickens. Cool mixture completely.
- Preheat oven to 200°C. Line 8 x 9 1/2cm (base) pie dishes using 4 sheets ready-rolled shortcrust pastry. Line base with baking paper and fill with rice. Bake for 15 minutes. Remove paper and rice. Bake for 10 minutes.
- Divide the cold beef mixture among pastry cases. Take 8 eggs and crack one on top of each pie. Sprinkle with 1/2 cup (40g) grated cheddar. Bake for 15 minutes or until golden.
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