WHAT YOU NEED
4 general purpose potatoes, unpeeled
1-2 sheets ready rolled flaky pastry
6 eggs, 3 tomatoes, 1 cup frozen peas
4 slices of lean bacon
COOK THE POTATOES
Pierce the potatoes and cook in a microwave on high power for 10 minutes or until softened (they do not have to be completely cooked because they will cook more in the oven). Alternatively cut them into even sized pieces and boil for 15-20 minutes or until tender. See my YouTube Video how to boil potatoes.
PREPARE THE PASTRY
Line your dish with pastry. Trim the edges and/or the sheets of pastry to make it cover the dish about 1cm below the top. Save the left over pastry for the top.
ASSEMBLE
Slice the tomatoes, remove the fat from the bacon and slice into strips. Cut the cooked potatoes into chunks. Place the potatoes, tomatoes, peas, bacon, into your baking dish. Break in the eggs - space them evenly around the pie. Pierce the yolk with a knife. Cut the left over pastry into strips 1cm wide. Make a lattice pattern across the top.
BAKE
Bake at 180°C for 40-50 minutes or until the pastry is golden brown and the pie is set. You'll know it isn't cooked if you lift up a corner of the dish and there are still runny juices.
