Bacon and Egg Pie

Here’s a classic New Zealand–style bacon and egg pie recipe you can try:

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200°C (fan bake 180°C).

Step 2

Prepare the dish: Lightly grease a rectangular or square baking dish (approx. 30 × 20 cm).

Step 3

Line your dish with pastry, prick the base with a fork, and cover with baking paper + baking beans (or rice).

Step 4

Bake at 200°C for about 10 minutes before adding the filling.

Step 5

This gives the pastry a head start and keeps it crisp.

Step 6

Line with pastry: Place puff pastry sheets to cover the base and sides, overlapping slightly.

Step 7

Layer bacon: Cover the pastry base with half the bacon.

Step 8

Add extras (optional): Sprinkle over onion, peas, corn, or parsley if using.

Step 9

Crack in eggs: Gently crack whole eggs over the bacon layer. Keep yolks intact for the traditional style, or lightly whisk if you prefer a more quiche-like filling. Season with salt and pepper.

Step 10

Top with more bacon: Lay remaining bacon rashers over the eggs.

Step 11

Seal with pastry: Cover with another sheet of pastry, trim the edges, and press to seal. Use a fork to crimp edges.

Step 12

Vent & glaze: Cut 2–3 small slits in the top to allow steam to escape. Brush with milk for a golden finish.

Step 13

Bake: Place in the oven for 35–40 minutes, or until pastry is puffed and golden brown.

Step 14

Rest: Allow to cool for 10 minutes before slicing into squares.