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Sausage, egg and bacon pies
4 stars - based on 20 reviews
Photography by Dean Wilmot, styling by Vanessa Austin
- 3 (240g) rindless bacon rashers, halved
- 2 thick (300g) sausages
- 3 sheets shortcrust pastry
- 1 cup (260g) bottled tomato pasta sauce
- 6 eggs
- 2 green onions, sliced thinly
1. Preheat oven to 220°C (200°C fan-forced). Oil a six-hole (3/4 cup/180ml) Texas muffin pan.
2. Cook bacon in a large frying pan until browned and crisp; drain on absorbent paper. Cook sausages in same pan until browned all over and cooked through; cool. Slice sausages thinly.
3. Cut two 13cm rounds from each pastry sheet; press rounds into pan holes. Prick bases with fork. Lay bacon over base and side of pastry. Top with sausage; pour over pasta sauce. Bake 10 minutes.
4. Using a spoon, make an indent in sauce. Crack an egg carefully into each pie; bake about 15 minutes or until egg is set.
5. Serve sprinkled with onion.
Not suitable to freeze or microwave.