Bacon and Egg Pie

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Today I'm sharing an absolute classic... Bacon and Egg Pie, I loved it as a kid growing up and my kids love it now too!

Because, full disclosure it's not always tofu tacos, chickpea cookies, and homemade energy bars in our house, we eat loads of Kiwi classics and simple recipes too. Like Shepherds Pie and Spaghetti Bolognese.

A slice of bacon and egg pie on a blue plate, with tomato relish and salad.

Why This Recipe Works

  • Easy!
  • Tasty!
  • I mean it's bacon and eggs encased in pastry, what more can I say!

Ingredients you will need

To make my bacon and egg pie, you actually only need 3 ingredients: Bacon, eggs and puff pastry. The other ingredients are optional but can make a nice addition. Onion, relish and grated cheese.

The ingredients to make bacon and egg pie laid out on a bench top with text overlay.

Substitutes

I don't have any substitutes for this recipe, but you can leave out the relish, onion and cheese.

I typically use a tomato relish, but a caramelised onion relish/jam is also nice.


Step by Step Instructions

Step one: Preheat your oven to 200 degrees celsius.

Step two: Line a pie dish with defrosted store-bought puff pastry, making sure it comes well up the sides. If one sheet is not big enough, they easily join together, just squish them with your fingers (save offcuts for decorations).

A rectangular pie dish lined with pastry.

Step three Optional Extras: Spread a thin layer of relish over the base of the pastry with the back of a spoon. Sprinkle finely diced onion on top of the relish. Sprinkle half the grated cheese on top of the onion.

Three photo collage showing relish, onion and cheese being added to the base of a pie.

Step four: Cut the bacon into small pieces, around 1-2cm in size. Layer half of the bacon pieces over the grated cheese (or pastry base if you skipped the optional extras).

Small pieces of bacon sprinkled on the base of a pie crust.

Step five: Eggs. There is much debate about whether eggs should be cracked in whole or whisked first when making a bacon and egg pie. I am probably a whole egg person, but since having kids I now do a combination, as my kids prefer it with whisked eggs. I, therefore, crack in 5 whole eggs, and then pierce the yolks with a fork. I add the other eggs in whisked. If you are whisking the eggs, reserve a little so that you can brush an egg wash over the pastry top for a lovely golden finish.

A three photo collage showing eggs being added to a bacon and egg pie.

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Step six: Add the remaining bacon on top of the eggs, if you have chosen to use the grated cheese, I add the remaining half on top of the bacon.

Grated cheese sprinkled on top of the fillings in a bacon and egg pie.

Step seven: Top the pie with pastry, make sure the edges seal well. I usually fold the top and pastry over then crimp it with my thumb and forefinger

Woman's hand rolling and folding the edges of a pie.
An uncooked pie, pastry folded and crimped around the edges.

Optional Decorate with shapes made from any pastry off cuts. My kids LOVE getting a piece of pastry with a shape on it, or picking off the pastry shapes while the pie cools lol.

Step eight: Lightly brush the pie reserved whisked egg or a little with milk (helps with browning).

Uncooked pie crust decorated with stars and brushed with an egg wash.

Step nine: Prick the pie a few times with a knife or fork (air holes).

The top of a pie being pierced by a fork to create air holes.

Step 10: Bake as per the instructions on your store-bought pastry. I typically bake my bacon and egg pie for 35 mins at 200 degrees celsius. Allow to cool a little before slicing.

A golden baked bacon and egg pie topped with puff pastry stars.

Top Tips

Here is how you can make this bacon and egg pie perfectly every time!

  • It is much easier to cut the pie into nice slices if you let it cool a little before you attempt slicing it.
  • Bacon and Egg Pie is a great dish for kids to help make. Jobs they can help with include: cracking the eggs (do this into a separate bowl so you can fish out any stray pieces of shell), piercing the egg yolks, egg washing the pie crust, cutting out pastry decorations.

I find pies are a great way to get kids to try new things, the pastry wins them over! My chicken and leek pie, and spinach pie are yummy too and have a few more veggies than this classic bacon and egg pie.

If it's the fillings that tickled your fancy, but you want to skip the pastry, then my zucchini slice, egg muffins or mini quiche bread cases might be perfect for you.

Children's hands picking off pastry stars from the top of a pie.

FAQs

Do I need to grease my pie dish?

No, when you are working with pastry you do not need to grease your pie dish, you can lay the pastry straight into the base.

How long does bacon and egg pie last in the fridge?

Properly stored properly cooked bacon and egg pie will last four to five days in the fridge.

Bacon egg pie in a blue rectangular pie dish, one square slice removed.

If you made my bacon and egg pie or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
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A slice of bacon and egg pie on a blue plate, with tomato relish and salad.

Bacon and Egg pie

A simple recipe for the kiwi classic bacon and egg pie.
Print Pin Rate
Course: Family Dinner Ideas
Cuisine: New Zealand
Keyword: Bacon and Egg Pie, Bacon Egg Pie,
Servings: 10 slices
Calories: 630kcal
Author: Stacey

RATE THIS RECIPE

4.62 from 62 votes

Save This Recipe!

I'll email this post to you, so you can easily come back to it later!

Ingredients

  • 3 sheets puff pastry The quanity sill depend a little on the size of your pie dish.
  • 2 tablespoon relish (optional) I like to use tomato relish
  • ½ onion (finely diced) (optional) 40 g
  • ½ cup grated cheese (optional) 50g
  • 150 g bacon
  • 10 eggs

Instructions

  • Preheat your oven to 200 degrees celsius.
  • Line a pie dish with defrosted store-bought puff pastry, making sure it comes well up the sides. If one sheet is not big enough, they easily join together, just squish them with your fingers (save offcuts for decorations).
  • Optional Extras: Spread a thin layer of relish over the base of the pastry with the back of a spoon. Sprinkle finely diced onion on top of the relish. Sprinkle half the grated cheese on top of the onion.
  • Cut the bacon into small pieces, around 1-2cm in size. Layer half of the bacon pieces over the grated cheese (or pastry base if you skipped the optional extras).
  • Eggs: There is much debate about whether eggs should be cracked in whole or whisked first when making a bacon and egg pie. I am probably a whole egg person, but since having kids I now do a combination, as my kids prefer it with whisked eggs. I, therefore, crack in 5 whole eggs, and then pierce the yolks with a fork. I add the other eggs in whisked. If you are whisking the eggs, reserve a little so that you can brush an egg wash over the pastry top for a lovely golden finish.
  • Add the reamaining bacon on top of the eggs, if you have chosen to use the grated cheese, I add the remaining half on top of the bacon.
  • Top the pie with pastry, make sure the edges seal well. I usually fold the top and pastry over then crimp it with my thumb and forefinger.
  • Decorate with shapes made from any pastry off cuts. My kids LOVE getting a piece of pastry with a shape on it, or picking off the pastry shapes while the pie cools lol.
  • Lightly brush the pie reserved whisked egg or a little with milk (helps with browning). 
  • Prick the pie a few times with a knife or fork (air holes).
  • Bake as per the instructions on your store-bought pastry. I typically bake my bacon and egg pie for 35 mins at 200 degrees celsius.

Notes

Tips
  • It is much easier to cut the pie into nice slices if you let it cool a little before you attempt slicing it.
  • Bacon and Egg Pie is a great dish for kids to help make. Jobs they can help with include: cracking the eggs (do this into a separate bowl so you can fish out any stray pieces of shell), piercing the egg yolks, egg washing the pie crust, cutting out pastry decorations.
  • I use tomato relish in my pie, caramelised onion relish is delicious too.
  • When you are working with pastry you do not need to grease your pie dish, you can lay the pastry straight into the base.
  • Properly stored properly cooked bacon and egg pie will last four to five days in the fridge.

Nutrition

Calories: 630kcal | Carbohydrates: 35g | Protein: 12g | Fat: 49g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 336mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @my_kids_lick_the_bowl or tag #MyKidsLickTheBowl!

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