Egg pie recipe features boiled eggs, pepper slices and potato chunks in a herby Cheddar cheese sauce, in tender pastry - a great family meal.
This healthy, fast and easy to make vegetable and meat pie pastry recipe makes a great side dish, lunch or meal for a family dinner. This recipe serves 4.
INGREDIENTS:
8 oz. thawed shortcrust pastry, rolled out to 1/4 inch thick
2 cups boiled eggs, shelled and halved
2 cups sweet green peppers, deseeded and sliced
2 cups Cheddar cheese, grated
1 cup sour cream
1 cup steamed new potatoes, sliced
1 egg, beaten
METHOD:
Heat oven to 400 F (200 C). Half pastry and line a pie dish. Reserve the remaining pastry for the lid. Set aside.
Layer new potatoes, boiled eggs and peppers. In a bowl, combine Cheddar cheese and sour cream. Spoon mixture onto the pie. Assure that mixture completely fills all the space.
Moisten edges of pie shell with half the beaten egg. Put on pastry lid and crimp edges to seal.
Using remaining egg, brush lid to glaze. Bake for 45 minutes or until golden. Serve hot with a light salad and soft rolls.
