Name: Sausage, egg and bacon pies
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 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

Sausage, egg and bacon pies

Mmm mmm, breakfast in a pie. These sausage, egg and bacon pies are delicious for breakfast or brunch, and also make great after-school snacks.

Ingredients

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

Method

1.Preheat oven to 220&degC (200&degC 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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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