Servings
Font
Back
4.0 from 3 votes

Bacon and Egg Pie

Bacon and egg pie is a traditional New Zealand savory pie made with a puff pastry crust containing mainly bacon and eggs.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 people
Course: Main Course
Cuisine: New Zealand

Ingredients

  • 2 puff pastry discs 8 oz. / 225g each
  • ½ lb lean bacon coarsely chopped
  • 8 eggs
  • 1 small onion finely chopped
  • 3 tablespoons peas fresh or frozen (optional)
  • salt
  • pepper
For the topping
  • 1 egg yolk
  • 1 tablespoon milk
Equipment
  • Round pie dish 10 inches x 2 inches deep (25 cm x 5 cm)
  • pastry brush

Instructions

    Cup of Yum
  1. Preheat the convection oven to 390°F / 200°C (or 410°F / 210°C traditional).
  2. Lightly grease the pie dish.
  3. Unroll the first puff pastry and roll it over the pie dish, making sure to roll it up well around the edges.
  4. Spread the bacon evenly over the entire surface of the dough.
  5. Sprinkle the onion and peas over the bacon.
  6. Break the eggs on top and barely prick the yolks so that they run very slightly.
  7. Season with salt and pepper.
  8. Gently roll the second puff pastry over it without pressing and fold it over the edges of the first then seal the top.
  9. Using a small sharp knife, carefully cut any excess dough around the edges.
  10. Make 2 to 3 slits on the top dough.
  11. Mix the milk and the egg yolk and brush the entire surface of the dough.
  12. Bake for about 30 minutes or until the pie turns golden.
  13. Serve hot or cold with ketchup.