Bacon and egg pie is one of those truly underrated New Zealand dishes, and trust me when I say it is such a goodie! The variations of adding carrots to this pie or only using whole eggs in the filling is up to preference, though if you walk into any bakery you'll find that it is more like this pie than anything else.
Meat pies are one of the main things to be found when stepping foot in a New Zealand bakery and while the Bacon and Egg filling can vary, carrots and scallions are a usual accompaniment to the two star ingredients in this dish and quite frankly, a bacon and egg pie isn't complete without a few vegetables scattered throughout.
Bacon and egg pie is a standard New Zealand dish that is brought along to picnics or gatherings. It travels well and is simple to throw together with ingredients you most likely already have in your kitchen. It tastes like comfort as the bacon wraps itself around the whole and slightly scrambled eggs in this.
Why you'll love this
Quick prep
It doesn't require long to get all your filling made to put this in the oven.
Puff pastry
You could make the pastry here, but for a fuss free dish like this storebought is easiest and makes this an easy one to put together.
Serve it hot or cold
Thanks to how great this is either hot or cold, you can make ahead and bring along to a picnic or serve it hot for lunch or dinner.
Ingredients and substitutions for Bacon and Egg Pie
- Puff pastry: The puff pastry topping on this pie is satisfying and super easy to put together. You could substitute with homemade puff or flaky pastry or storebought shortcrust for the base, however the topping is best with layers of light puff pastry.
- Eggs: One of the two core ingredients in this dish, the eggs bring the whole pie together and compliment the bacon and vegetables perfectly.
- Bacon: Back bacon with the fat removed is what's used here so every bite is full of that flavor, but you could use whatever bacon you have on hand.
- Vegetables: Finely chopped carrots and scallions or spring onions are used here, but some prefer peas and carrots in their bacon and egg pie or leave vegetables out completely, this ones up to you!
Equipment needed to make this
Baking dish: You could use a baking dish as I have done here or a pie dish.
Mixing bowl: A medium mixing bowl is needed to combine that filling.
Pastry brush: You'll need this to brush over egg on top of your pastry.
FAQ's for the best Bacon and Egg Pie
Where is bacon and egg from?
This New Zealand classic is served year round hot and cold.
Should my puff pastry be near frozen when I press it into my pie dish or baking tin?
No, you'll want it to be closer to room temperature here to make it easier to handle and not adversely affect your ingredients when you add them in.
Do I have to precook my bacon for bacon and egg pie?
With the baking time of 40 minutes you don't need to precook your bacon.
What if my eggs spill out of my pastry as I'm pressing the edges of my pie together?
This can and does happen, but don't stress too much here, just keep working at closing off as many edges as possible. The feel of the uncooked eggs underneath feels like a waterbed (for those of us lucky enough to know how that feels) so sometimes the top layer might start 'sinking' into the eggs, so work at closing those edges diligently. Trust me, even this can't ruin your Bacon and Egg Pie.
What is the best bacon and egg pie oven temperature?
Due to the amount of eggs in the pie, an oven temperature of 150C or 300F allows them to cook thorough before you increase the heat to 180°C/350F for the pastry to crisp up. Having made this several times over the years, my filling is always perfectly cooked and that pastry golden.
More New Zealand dishes you'll enjoy
Burnt Sugar Steamed Pudding
Lamingtons
Cheesy Cheddar Scones
Bacon and Egg Pie
Recipe by Roamingtaste
Serves 8
Ingredients:
3 large sheets pre-rolled puff pastry (320 grams/11.3 ounces)
1 small carrot, peeled and finely diced
2 scallions, ends removed and finely sliced
10 medium eggs
6 rashers bacon (80 grams/3 ounces), finely diced
Directions:
Preheat the oven to 150°C/300F and lightly grease a baking dish with butter.
Cut 1-2 pastry sheets to fit your baking dish, as necessary, and then press snuggly into the dish, allowing a ¼ inch overhang on the edges.
Prepare the pastry for the top portion, cutting to fit as necessary. Set aside.
Crack 6 eggs into a bowl, add the scallions, carrots and bacon and lightly whisk to break the egg yolks, but not let too much air in.
Crack 1 egg into your pastry base and then add approximately ¼ of the whisked eggs and bacon into the pastry, repeat in the same manner slightly layering and scattering the 4 whole eggs with the bacon and broken egg mix.
Allow at least ½ inch from the top of your baking dish as eggs expand when cooking.
Carefully lay the top sheet of pastry over the eggs, carefully pinching the base and top pastry sheet edges together firmly.
Once the edges are tightly held, press the edges down with the prongs of a fork to ensure it's nice and tight.
With the residual egg from your bowl, brush the top of your pie evenly.
Place in the preheated oven and bake for 25 minutes. Raise the heat to 180°C/350F and cook for a further 15 minutes or until golden.
Slice and serve warm or cold.
Print
Bacon and Egg Pie
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Lunch, Pies & Tarts
- Cuisine: New Zealand Food
Description
A classic Kiwi Bacon and Egg Pie is great any time of year and served warm or cold. This is a fantastic lunch for kids to take to school or for a work lunch.
Ingredients
3 large sheets pre-rolled puff pastry (320 grams/11.3 ounces)
1 small carrot, peeled and finely diced
2 scallions, ends removed and finely sliced
10 medium eggs
6 rashers bacon (80 grams/3 ounces), finely diced
Instructions
Preheat the oven to 150°C/300F and lightly grease a baking dish with butter.
Cut 1-2 pastry sheets to fit your baking dish, as necessary, and then press snuggly into the dish, allowing a ¼ inch overhang on the edges.
Prepare the pastry for the top portion, cutting to fit as necessary. Set aside.
Carefully lay the top sheet of pastry over the eggs, carefully pinching the base and top pastry sheet edges together firmly.
Once the edges are tightly held, press the edges down with the prongs of a fork to ensure it's nice and tight.
With the residual egg from your bowl, brush the top of your pie evenly.
Place in the preheated oven and bake for 25 minutes. Raise the heat to 180°C/350 and cook for a further 15 minutes or until golden.
Slice and serve warm or cold.
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 357 calories per serve
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