Best Ever Bacon & Egg Pie
Bacon and Egg Pie

Bacon & Egg Pie

  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50
  • Yield: 6 1x


Delicious, irresistible, and a Kiwi favourite since… forever! Served straight from the oven or cold in a picnic at a park or the beach, nothing beats the taste of a classic bacon and egg pie!



  • 8 large eggs
  • 1/2 cup bacon, chopped
  • 1 Spring onion, chopped
  • 1 Egg yolk beaten with a tablespoon of water
  • 1 Salt and pepper to taste
  • 400g block (or sheets) of store bought ‘puff’ pastry


  1. Bacon & Egg Pie is so easy to make and a real kiwi classic enjoyed by generations.
  2. Great for lunches, brunches, dinner or a picnic.
  3. You will need a 20.5 x 20.5cm cake pan, or alternatively a round 23cm pie dish is ideal.
  4. Preheat oven to 200°C.
  5. Roll out two thirds of the pastry on a floury bench to line a shallow greased 23cm pie tin.
  6. Scatter over spring onion and half of the bacon, break in the eggs and season, then scatter on the remaining bacon.
  7. Roll out the remaining pastry to make a lid.
  8. Crimp the pastry edges together with your fingers and trim off any excess.
  9. Use the trimmings to decorate the pie if you wish (attach these with a dab of egg wash).
  10. Cut four small vents in the pastry lid with a sharp knife.
  11. Brush with beaten egg mix and bake 35 – 40 minutes until rich golden brown and crispy.
  12. Serve warm – or cold.


  • Serving Size: 6

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Posted on

October 7, 2016