Our Ultimate Bacon and Egg Pie

Preheat the oven to 180°C regular bake.

Heat the oil in a large frying pan and cook the onions and garlic with a good pinch of salt for 10 minutes. Increase the heat, add the bacon and cook for 5 minutes. Set aside until fully cooled.

Roll out 500 grams of the pastry to fit the baking dish so it comes right up the sides. Scatter the mozzarella over the base then spoon in the cooled bacon and onions. Whisk the 3 eggs, cream and mustard together and season well. Pour over the top then scatter over the peas.

Make 8 indentations and break an egg into each one.

Brush the edges of the pie with the egg wash. Cut the remaining pastry into 10 long strips and place over the pie then brush these with egg wash.

Place in the bottom third of the oven and bake for about 50 minutes or until the filling is fully cooked. Cover the top loosely with foil to prevent overbrowning. Serve warm or at room temperature.