Bacon and Egg Pie Recipe
Flakey puff pastry, crispy bacon and fresh eggs all make up the classic New Zealand Bacon and Egg Pie. Served with a good amount of tomato sauce or relish, it’s easy to see why this is such a firm favourite!
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ABOUT
Welcome to Recipes by Carina! I’m a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you’re wanting to learn how to cook I’m here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
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Silicone Pastry Brush https://amzn.to/2XNocxL
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BACON AND EGG PIE RECIPE
Ingredients
4 Sheets Butter Frozen Puff Pastry
10 Eggs
1/2 lb / 250g Bacon
1/2 tsp Salt
1/2 tsp Pepper
2 Tbsp Milk
Tomato Sauce or Tomato Relish to serve
Instructions
Remove your pastry from the freezer and give it 5-10 minutes to defrost.
Cut your bacon into 1-2cm pieces and fry off in a pan for 5-10 minutes until slightly crispy. This step isn’t necessary but I think it makes a much better pie to cook off the bacon first.
Take your baking dish, 30cm x 20cm rectangle works best, and line it with the pastry, joining it through the center to make it longer. Leave a small overhang of pastry on the sides.
Crack in half of the eggs into the baking dish and optionally use a fork to break them up a small amount. You can leave them all whole or just a few depending what you prefer.
Top the eggs with half of the bacon, then the other half of the eggs. I leave some of these eggs whole here. Finally sprinkle over the remaining bacon.
Take your second 2 sheets of pastry and join them in the center. Place the pastry gently over the bacon and eggs.
Use a fork to crimp the edges of the pie, sealing it in. Remove any excess pastry. I always use any leftover pastry to make decorations for the top of the pie. Here I’ve cut out leave shapes and rolled up lengths of the pastry to make flowers.
Brush the pie all over with the milk.
Place the pie in a 200C / 400F oven for about 35-40 minutes or until puffed up and golden brown. You can test the pie to make sure the eggs are fully cooked by inserting a knife into the center. It should come out clean.
Let the pie cool for 5-10 minutes before slicing and serving. This pie works just as well cold the next day as it does hot, making it perfect for leftovers.
Notes
The pie will last for 2-3 days in the fridge in an airtight container. It can be reheated or served cold.
Bacon and egg pie can be frozen. Cut the leftover pie into pieces and place in an airtight container and into the freezer for up to 3 months. It’s best to thaw the pie before reheating.
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