Best Ever Bacon & Egg Pie

Best Ever Bacon & Egg Pie


8 Eggs

½ cup bacon, chopped

1 spring onion (optional), chopped

1 egg yolk beaten with a tablespoon of water

Salt and pepper to taste

400g block, sheets, or roll of puff pastry


Bacon & Egg Pie is an easy to make, real kiwi classic. Great for lunches, brunches, dinner or a picnic.A 20.5 x 20.5cm cake pan, or a round 23cm metal pie dish is ideal.

Preheat oven to 200°C. Roll out two thirds of the pastry on a fl oury bench to line a shallow greased23cm pie tin. Scatter over spring onion and half of the bacon, break in the eggs and season, thenscatter on the remaining bacon.

Roll out the remaining pastry to make a lid. Crimp the pastry edges together with your fi ngers andtrim off any excess. Use the trimmings to decorate the pie if you wish (attach these with a dab ofegg wash). Cut four small vents in the pastry lid with a sharp knife. Brush with beaten egg mix andbake 35 - 40 minutes until rich golden brown and crispy. Serve warm - or cold.

Recipe Credit: Sophie Gray

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  • Prettyboy says
    Man I feel like a Bacon and Egg pie. Will have to go down to the bakery. There not as good as this recipe but it will stop the cravings, for a while at least
  • Darren says
    Love Bacon & Egg pie! Will definitely have to give this version a try!
  • New Member says
    Haven't had this in years
  • Tim says
    I reckon a scattering of halved cherry tomatoes added to this recipe would be the mutts nuts. A little sweet burst to combat the saltiness of the bacon.
  • Darren says
    Love Bacon & Egg Pie - but what's so special about this recipe?
  • Jackson says
    I am so relieved that this recipe does not include peas, peas should never be in a bacon and egg pie! The Mother-in-Law insists on putting in mixed vege in hers, not nice at all. Nothing quite so nice as to unwrap lunch at work and find a slice of last nights leftover bacon & egg pie with a dash of tomato sauce on - love my wife!
  • Doug says
    mean!! love bacon n egg pies.

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