A kosher-friendly version of the traditional bacon and egg pie. The silverside gives it a similar taste to the traditional bacon. – No quantities are given for this recipe as all filling ingredients can be adjusted round for the amount of leftover cooked corned silverside you have on hand.

Ingredients

• 2-3 ready rolled sheets of flaky puff pastry
• half an onion, finely chopped
• leftover cooked corned silverside
• frozen peas
• 3 – 4 eggs

Method

1. Get pastry sheets out to defrost 30 minutes before starting preparation.
2. Preheat oven to 200° C.
3. Line an oven-proof pie dish with a pastry sheet. Trim if needed.
4. Scatter the finely chopped onion evenly over the bottom of the pie.
5. Dice the silverside into matchsticks and arrange over the onion. The scatter frozen peas of the silverside.
6. Break the eggs over the filling and stir, breaking the egg yolks and stirring the eggs evenly through throughout the mixture.
7. Place the remaining pastry sheet over the top of the pie, trimming if needed. Excess pastry trimmings could be used to make a decoration on top.
8. Bake in the oven for 30 minutes.