This pie recipe is a real favourite in New Zealand, where the pie tends to be covered with pastry. We’ve developed the recipe to make individual tarts- perfect for picnics.
Preheat the oven to 200°C (180°C fan oven) mark 6 and put two baking sheets into the oven to heat up.
Step 2
Divide the pastry into six, then roll out and use to line individual 10cm (4in) fluted flan tins. Prick the bases all over with a fork. Cover with greaseproof paper, fill with baking beans and chill for 10min.
Step 3
Put the tart tins on to the preheated baking sheets and bake blind for 10min. Remove the paper and beans and cook for a further 5min or until the pastry is dry at the base. Remove the cases from the oven and increase the temperature to 220°C (200°C fan oven) mark 7.
Step 4
Put a rasher of raw bacon across the base of each tart. Crack the eggs into a cup one at a time, adding one to each tart as you do so. Sprinkle the parsley over the top, then season and bake for 10min, or until the egg white has set.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
