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Bacon and egg pie
Bacon and egg pie: New Zealand puff pastry pie of whole eggs and smoky bacon, sliced cold for lunch
New ZealandNo Kiwi picnic, school trip or bach weekend is complete without a bacon and egg pie: flaky puff pastry wrapped around smoky pork bacon, peas and whole eggs that bake into golden rounds you can see when the pie is cut. It is served warm for tea and then sliced cold into lunch boxes the next day. The common mistake is pulling it out when the pastry looks done but the eggs are still runny in the middle; for a picnic pie that will be packed, the eggs must be fully set. Chef's tip: prick each yolk lightly before adding the lid, so the eggs cook evenly and don't bubble up through the pastry.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 2 sheets ready-rolled puff pastryabout 320 g each
- 9 oz streaky or middle baconin 2 cm pieces
- 1 small onionfinely chopped
- 3 ½ oz frozen peas
- 8 eggs7 whole, 1 beaten for glazing
- 3 tbsp milk
- 2 tbsp fresh parsleychopped
- ½ tsp black pepper
- 1 tomato (optional)thinly sliced
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What you'll need
Spices & pantry
Fresh ingredients (7)
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Method
0/7 doneStep 1: Heat the oven to 400°F (350°F fan) with a baking tray inside. Line a 23 cm pie dish with one sheet of 2 sheets ready-rolled puff pastry, leaving the edges overhanging.
Step 2: Fry 9 oz streaky or middle bacon in a dry pan over a medium heat for 5 minutes until the fat runs and it starts to crisp. Add 1 small onion and cook for 3 minutes until soft. Cool for 5 minutes.
8 minStep 3: Scatter the bacon, onion and 3 ½ oz frozen peas over the pastry. Beat one of 8 eggs with 3 tbsp milk, 2 tbsp fresh parsley and ½ tsp black pepper and pour it in.
Step 4: Crack 6 of the eggs on top, spacing them out, and prick each yolk lightly with a fork. Add 1 tomato if using.
Step 5: Lay the second sheet of pastry over, trim, and press the edges together with a fork. Brush with the last beaten egg and cut a small steam hole in the centre.
Step 6: Bake on the hot tray for 40–45 minutes, until the pastry is deep golden and a knife pushed into the centre shows the eggs are completely set with no liquid.
45 minStep 7: Rest for 15 minutes before slicing warm, or cool completely, refrigerate and pack slices with an ice pack. It keeps 3 days.
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 20 g
- Carbs
- 26 g
- Fat
- 30 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bacon and egg pie take?
- About 65 minutes in total: 20 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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