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 favorite!
Bacon and Egg Pie NZ
Bacon and egg pie, egg, and bacon pie – whatever you call it, it’s a Kiwi classic. Whether you’re getting one from a dairy or service station or making it homemade, it’s one of the best savory pie flavors.
Easy Bacon and Egg Pie
This bacon and egg pie only has a handful of ingredients, all of which I usually have on hand, so it’s a great meal to make when you’re in a pinch. It only takes 10 minutes to put it together – you can do this ahead of time and keep it in the fridge until you’re ready to bake! – and a further 30-40 minutes in the oven. Talk about minimal effort!
It’s also one of the best leftovers or make-ahead lunches. It’s just as good served cold as it is warm from the oven, which is why it’s known as the ‘picnic pie.’
Why is this the Best Pie
Here are a few reasons why this is the best bacon and egg pie!
- It uses frozen flakey Butter Puff Pastry for the best flavor and texture!
- Quick and easy to make for when you’re short on time.
- Crispy Bacon! You don’t have to pre-cook your bacon, but it makes a huge difference!
- Whole eggs are mixed, so every bite has yolk.
- Makes the perfect leftovers for lunch the next day.
What to Serve with Bacon and Egg Pie
Bacon and egg pie are so versatile, so you can serve it with anything you want or have on hand, or it’s pretty good all on its own. It always needs a healthy amount of kiwi tomato sauce or relish, but here are a few side dish ideas.
Bacon and Egg Pie Pastry
In my opinion, flakey puff pastry works best for bacon and egg pie, but of course, that doesn’t mean you can’t use anything else. I will always use frozen butter puff pastry – it’s quick, easy, and requires minimal effort for maximum results. Alternatively, you can make your ruff puff of use frozen shortcrust.
How to Make Pastry for Bacon and Egg Pie
If you would like to make your pastry, I would recommend making ruff puff pastry, which is a quick version of traditional puff pastry.
Bacon and Egg Pie with Shortcrust Pastry
Shortcrust pastry can also be used. It’s firmer and more crunchy than puff pastry, so it is commonly used as the base of pies. You can make your own with this recipe or use frozen.
Bacon and Egg Pie Ingredients
4 Sheets Butter Frozen Puff Pastry – Try to find puff pastry made with butter instead of oil; it makes all the difference! You can make your ruff puff if you would like to.
10 Eggs
1/2 lb / 250g Bacon – I like to use streaky, but any type will work for this bacon and egg pie.
1/2 tsp Salt
1/2 tsp Pepper
2 Tbsp Milk – This is for brushing over the pastry. You can use egg instead here.
Tomato Sauce or Tomato Relish to serve
Pastry
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; a 30 cm 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.
Filling
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 on 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.
Baking the Pie
Place the pie in a 200C / 400F oven for about 35-40 minutes or until puffed up and golden brown. You can test the pastry to make sure the eggs are fully cooked by inserting a knife into the center. It should come out clean.
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; a 30 cm 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 on 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 leaf 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 pastry 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.