Bacon and Egg Pie with Orange Rocket Salad

Steps

1. oven to 200°C. Grease a baking dish (approx. 28 x 22cm) with butter or oil.
2. Heat a dry fry-pan on high heat. Cook onion and bacon for about 5 minutes, then add garlic and continue cooking for a further 1–2 minutes. While bacon is cooking, whisk eggs and cream in a bowl. Finely chop parsley and add to bowl with eggs and cream. Season with salt and pepper.
3. Add cooked onion and bacon to bowl with egg mixture and stir to combine. Lay two sheets of filo pastry on top of each other in prepared dish (filo will overhang sides of dish), then brush filo with butter/oil.
4. Rotate dish 90 degrees and repeat, layering two filo sheets and brushing with butter/oil. Rotate dish again and repeat once more (filo will overhang dish on all four sides). Pour bacon and egg filling into dish.
5. Gather overhanging filo and scrunch inwards to form a frilly edge around pie. Brush two sheets filo with butter/oil, very gently scrunch up and place on top of pie. Repeat with two more sheets. Bake for 20–25 minutes, until egg is just set and filo is golden. Rest for 5 minutes.
6. While pie is cooking, place rocket in a bowl. Finely slice red onion; peel orange and cut into segments; add both to bowl with rocket. Drizzle with a little extra-virgin olive oil and balsamic vinegar just before serving.
7. Slice bacon and egg pie into squares and place onto plates. Serve orange and rocket salad on the side. Serve with a dollop of tomato sauce or chutney on the side.