Michelle's world of food

I cannot believe how easy it is to make bacon and egg pies and the many variations there are out there. All you need are: bacon, eggs and pastry. It's great for brunches, lunches, dinners, and even breakfast if I may add. My friend Adele makes the best bacon and egg pie ever. It will be an atrocity if I publish her recipe, so this is my version. I use a 23cm by 23 cm pie dish so depending on the size of your dish, you may have to make some adjustments. You should really let the pie rest for 20 minutes before serving. It is the same theory with meat. The pie will finish cooking while it is resting and you will end up with a firmer pie. Ingredients: 15 eggs 350gm bacon 2 large tomatoes A bunch of parsley A bunch of basil 4 pieces flaky puff pastry Salt and pepper Steps: 1. Turn oven on to 210 degrees celsius. Place a flat baking tray in the oven to heat up. 2. Defrost peas in the microwave. 3. Trim rind and fats off the bacon. Cut bacon into strips. 4. Cut tomatoes

The thought of spices and buttery pastry simply makes my mouth water, or maybe it was that extra teaspoon of chili I added to the pie! Whatever it is, this recipe is always a hit with friends and family. Best of all, it is easy to make. Mini Chicken Curry Pies Ingredients: 1/2 Brown onion 1 Large potato 2 Chicken breast (or 500gm boneless chicken) 4 Sheets flaky puff pastry 3 tbsp Curry powder 1/2 tsp Chili powder (optional) 1/2 tsp Garam Masala (optional) 1 tsp Salt 1/2 tsp Sugar 1 Egg Cooking oil Steps: To make pie filling: 1. Boil water (enough to cover the large potato) in a sauce pan. 2. While waiting for water to boil, finely chop onion. 3. Dice potato into small cubes of about 1 cm in size. Add to boiling water. Boil potato cubes until almost soft, about 8-10 mins. You do not want to cook the potato completely. Drain and set aside. 4. Dice chicken into cubes of about 2 cm in size. Add 1/2 tbsp cooking oil to a frying pan. Fry chicken until 70% cooked.