Preheat the oven to 220C and place a baking tray in the middle of the rack of the oven.

Cook the bacon in a frying pan under medium heat for 5 minutes or until lightly coloured, then drain on paper towel.

Put the beaten egg and milk in a bowl and stir to combine. Then stir in the chives and spinach. Season with salt and pepper.

Grease the baking dish and line the dish with puff pastry, gently pressing the pastry down so it fits in all of the corners. Leaves the pastry having over the rim of the dish.

To assemble, arrange 4 bacon rashers in the base of the dish, then place the hard boiled egg on top. Pour the spinach mixture into the dish, then jiggle the dish a little to get rid of any air pockets. Place the remaining bacon over the top.

Lift the pastry up from the longest and fold them towards the centre, sealing the mixture inside. Trip of the shorter ends of the pastry, then fold them inwards and press down to seal. Decorate the dish with some of the pastry off cuts. Brush the pastry with egg wash, then make a few incisions on the top of the pastry to let the steam out.

Place the tray on the hot tray and bake for 20 minutes or pastry are lightly brown.

Serve hot with tomato sauce, barbercue sauce or chilli onion jam.

Enjoy