Classic Bacon and Egg Pie

Serves: 4 Ready in: 1 Hour

Bacon & Egg Pie is 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. I use a square cake pan 20.5cm x 20.5cm, or a round 23cm metal pie dish.


  • 1 400g block of store bought puff pastry, defrosted, or 2 ready rolled puff pastry sheets.
  • 8 eggs
  • ½ cup bacon chopped, approx 2-3 rashers
  • 1 spring onion, chopped
  • 1 egg yolk beaten with a tbsp of water to glaze pastry
  • salt and pepper to taste


    Pre-heat the oven to 210C°. If using block pastry, roll out two-thirds of the pastry on a floury bench till big enough to line a shallow greased square cake pan or pie tin, or gently insert a ready rolled pastry sheet. Scatter the spring onion 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.

    Use the remaining pastry 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 or egg wash will stick them in place.

    Cut 4 small vents in the pastry lid with a sharp knife. Brush the pastry with the beaten egg yolk and water and bake for 35-40 minutes until rich golden brown and Crispy. Serve warm or cold.


    You can add all sorts of other ingredients to this classic bacon and egg pie, peas, corn kernels, capsicum and herbs are popular variations, although the kids I surveyed all said they prefer their veggies on the plate not in their pie!


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