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Bacon and Egg Pie

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!

Bacon and Egg Pie on a plate

Bacon and Egg Pie NZ

Bacon and egg pie, egg and bacon pie – whatever you call it, it’s a kiwi classic. Whether your getting one from a dairy, service station or making it homemade, it’s one of the best savoury pie flavours.

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’.

Bacon and Egg Pie

Why 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 flavour 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 and 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 is so versatile so you can serve it with anything you want or have on hand or its 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.

  • Simple Green Salad
  • Steamed in season vegetables
  • Potato Salad
  • Crusty Bread
Bacon and Egg Pie Recipe

Bacon and Egg Pie Pastry

In my opinion flakey puff pastry works the 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 – its quick, easy and minimal effort for maximum results. Alternatively you can make your own ruff puff of use frozen shortcrust.

How to Make pastry for Bacon and Egg Pie

If you would like to make your own pastry I would recommend making ruff puff pastry which is a quick version of traditional puff pastry. Here is a great recipe!

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 for the base of pies. You can make your own with this recipe or use frozen.

Bacon and Egg Pie Ingredients

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 own 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

How to Make Bacon and Egg Pie

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, 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.

Pastry lined pie dish

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 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.

Pastry Top

Take your second 2 sheets of pastry and join them in the center. Place the pastry gently over the bacon and eggs cut to size.

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.

Use a fork to crimp the edges of the pie, sealing it in. Remove any excess pastry.

Brush the pie all over with the milk.

Bacon and egg pie filling

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 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.

Baked bacon and egg pie

Common Questions about Bacon and Egg Pie

How long to cook bacon and egg pie?

This recipe takes about 35-40 minutes to cook but all ovens are different. It should be fully cooked when the pastry has turned golden brown and the pie has puffed up. To check the pie is fully cooked insert of knife into the center and check it comes out clean. If it has raw egg on it, it will need 5-10 minutes longer.

How long does bacon and egg pie last?

The pie will last for 2-3 days in the fridge in an airtight container. It can be reheated or served cold.

Can you freeze bacon and egg pie?

Yes! 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.

How do you reheat frozen bacon and egg pie?

To reheat the pie from frozen wrap it in foil to stop it from drying out. Place the pie in a 160C / 325F oven for about 30-40 minutes or until heated through.

More Pie Recipes

More NZ Recipes

Bacon and Egg Pie

Bacon and Egg Pie

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

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!

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

  1. Remove your pastry from the freezer and give it 5-10 minutes to defrost.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Take your second 2 sheets of pastry and join them in the center. Place the pastry gently over the bacon and eggs.
  7. 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.
  8. Brush the pie all over with the milk.
  9. 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.
  10. 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

Bacon and Egg Pie Filling Variations

  • Caramelized Onions
  • Peas
  • Leeks
  • Potato

Storing the Pie

The pie will last for 2-3 days in the fridge in an airtight container. It can be reheated or served cold.

Freezing the Pie

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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Nutrition Information:
Yield: 6 Servings Serving Size: 1
Amount Per Serving: Calories: 422Total Fat: 32gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 372mgSodium: 1203mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 26g

Nutrition information is estimated and not always correct

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