13oz puff pastry  (can use Pepperidge Farm Puff Pastry)
2 tomatoes, sliced
2 hard boiled eggs, shelled and sliced
12oz cooked bacon, chopped
l oz butter
l oz plain flour
1/2 pint milk
Salt and pepper
Beaten egg to glaze
 

Serves 4-6

Roll out pastry into retangle approx (l0in x 12in).
Place sliced tomatoes and eggs down centre.
Make white sauce with butter, flour, milk and seasoning and stir in chopped bacon.
Pour sauce over tomatoes and eggs.
Brush pastry edges with beaten egg and draw up into envelope shape, pressing well together.
Brush pastry with beaten egg. Place on baking tray.
Bake until pastry is golden brown.

Oven 225°C 20-25 mins

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