A Kiwi classic that’s great for lunch, dinner or a picnic. The kids will love it; in fact it’s so easy they could make it. You can add all sorts of other ingredients such as peas, corn, capsicum and herbs, although the kids I surveyed all said they prefer their veggies on the plate not in their pie!

Ready in: 50 minutes          Makes: 1 pie or 4-6 serves

8 eggs
½ cup bacon, rind removed, chopped, 2-3 rashers
1 spring onion, chopped – optional
Salt and pepper to taste
1 400g block of store bought puff pastry, defrosted, or 2 pastry sheets if using a 20 cm square cake pan – if using a round pie dish you may need to use 3 sheets and jigsaw them together to line the base and cover the top.
2 Tbsp milk to glaze – optional

Pre heat the oven to 200°C. Roll out two-thirds of the pastry on a floury bench till big enough to line your tin. Scatter the spring onion if using and half of the bacon into the pastry lined tin. Break in the eggs and season with salt and pepper, then scatter on the remaining bacon.

Roll out the remaining pastry and use as a lid to cover the pie. Crimp the edges of the pastry together and trim off any excess. Use the trimmings to decorate the pie if you wish. A dab of water will stick them in place.

Cut 4 small vents in the pastry lid with a sharp knife. Brush the pastry with the milk and bake for 35-40 minutes until golden brown and crispy. Serve warm or cold.

Cooks tips:  For light crispy pastry ensure the oven is at the correct temperature before cooking the pie, if it’s not hot enough the pastry may become soggy.  You can lightly whisk the eggs before adding them for a marbled effect.

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