Egg and Bacon Pie

Heat the oven to 220°C (200°C fan), gas 7.

Grease a shallow 20cm pie dish.

Roll the pastry on a floured board and cut one circle large enough to line the dish and another circle to make the pie lid.

Line the dish with the pastry.

Lay the bacon slices onto the pastry, carefully break the eggs into the pie dish and season with salt and pepper.

Place the pastry lid on top of the dish, moistening the edges with a little water, and pinch gently to make a tight seal.

Brush the top of the pie with the egg yolk and bake for about 25 minutes, until the pastry is golden brown.