Picnic pie

Our open-topped pies include bacon, tomato and cheese, but you can add as many or as few ingredients as you have to hand.

Ingredients

1 sheet	Flaky puff pastry (Main)
1 serving	Onion, finely chopped
1 serving	Bacon, finely chopped
1 serving	Tomatoes, finely chopped
1 serving	Fresh parsley
1 serving	Fresh basil
1 handful	Grated cheese
4	Eggs, use 2 per pie (Main)

Directions

1. To make 2 pies, lightly roll out the pastry and cut into squares or rounds to fit individual pie tins.
2. In a bowl combine the onion, bacon, tomato, parsley, basil and cheese with a little salt and freshly ground black pepper to taste. You'll need enough filling to ¾ fill pastry cases with this mix.
3. Place the mix into the pastry cases and top up with eggs. Bake in a hot oven, 200C until puffed up and firm to touch. Cut the pies into halves or quarters to serve.

Chef's tip

Use muffin pans if you want to make smaller pies.

Check out Warren's other picnic recipes

• Peanut and ginger noodle salad
• Picnic brownies
• Seafood salad