Bacon and Egg Pie

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.

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.

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.

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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).

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.

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).

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.

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.

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

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).

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

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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.