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Ingredients

How to make it

  • Join 4 sheets of pastry together in a big square - I wet the join with water then crimp with a fork to really seal the join. Lay into large non stick pie plate or frypan etc. ( I use a large non stick pan ('Look brand' where the handle can safely go in the oven). Sprinkle with cheese on the bottom -to waterproof pastry.
  • Layer up the vegetables, herbs, bacon, cheese, chutney or relish and season as you go. Break eggs over the filling - piercing the yolks (reserving 1/2 a yolk to glaze). Fold edges of pastry over, enclosing the filling completely. Wet the joins and seal using patch work technique with the pastry if needed.
  • Whisk the reserved egg yolk with 1 tablespoon of cold water and brush pastry generously with this mixture. Bake at 200°C for 35 minutes until golden and puffed. Turn oven temperature down to 180°C and bake further for 45-50 minutes until risen and golden brown. Cool for about 1 hour in the pan then ease out onto a board. Serve warm or at room temperature, or can be reheated later.

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