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.
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.
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.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used puff pastry and free-range eggs from their range in this recipe.
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.
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.
FAQs
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.
Properly stored properly cooked bacon and egg pie will last four to five days in the fridge.
Bacon and Egg pie
Ingredients
- 3 sheets puff pastry The quanity sill depend a little on the size of your pie dish.
- 2 Tbsp 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
- 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.
