2 sheets shortcrust pastry (but in the photos it is puff pastry)
300g bacon (I usually buy the pre-shredded stuff - and in the photos it is actually ham because I picked up the wrong packet)
4 cloves garlic, finely chopped
2 onions, finely chopped
385g tin evaporated milk
1/2 cup fresh mint, chopped
1 cup cheese
2.5 cups frozen peas (defrosted)
Grease a pie tray and line with defrosted pastry.
|I bought this one from IKEA & I love it!|
Cook the bacon, onion & garlic with a little oil.
Combine the evaporated milk, eggs, cheese and mint.
Add defrosted peas, as well as the cooked bacon, onions and garlic .
Fill the pie dish.
Cook at 200˚C (170˚C fan-forced) for 40mins. Check that it is cooked by cutting the centre with a knife, to see if it has set.
Serve with salad.
*The original recipe was "pancetta, pea & cheddar deep-pan tart", Delicious, March 2010, p. 118.