Theresa Ward, Graniteville Ingredients: 1 9-inch deep dish home-style pie crust, frozen 6 slices Jones Canadian Bacon, cut into small bits     4 eggs     4 ounces ...

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove with a slotted spoon to the paper-lined plate. Pour off all but 1 tablespoon of the bacon fat.

Add the bacon and pork, increase the heat a little, and cook for about 10 minutes, until any liquid from the meat has been driven off. Leave to cool completely. Preheat the oven to 200C/400F/Gas 6.

1/2 cup shredded cheddar cheese. 1. Line a baking sheet with parchment paper. Lightly flour a work surface, place two thawed sheets puff pastry on it, and unfold the sheets.

6 bacon rashers. 2 teaspoons cooking oil. 1 onion, finely diced. 1/4 red capsicum, finely diced. 12 eggs. 2/3 cup cream. 1 cup corn kernels ...

8. Put the filling mix into the pastry case. Make 3 evenly spaced depressions in the filling and crack the remaining eggs into them. Brush the rim of the pastry with egg and place the lid on top.

Stir together flour, butter, and 3/4 teaspoon salt in a large bowl. Using your fingertips, rub butter into flour mixture until mixture resembles coarse meal.