The Aussie home cook

  • Home
  • Recipes
  • Roundups
  • About
menu icon
go to homepage
  • Recipes
  • About
search icon
Homepage link
  • Recipes
  • About
×
You are here: Home / Lunch / Bacon and Egg Pie

Bacon and Egg Pie

Published: Jan 29, 2022 · Modified: Jan 31, 2024 by Sarah Brooks

If you love it, share it!

25 shares
  • Facebook18
  • Twitter
  • Yummly
  • Mix
  • Email
Jump to Recipe Print Recipe

This easy bacon and egg pie with puff pastry is a simple dish loved in Australia and New Zealand. Perfect for a picnic or makes an excellent 'bring a plate' (pot luck) dish.

Pie in a plate with salads, with pie dish and salads in background.
Bacon and egg pie.
Jump to:
  • Variations
  • What to serve with bacon and egg pie
  • Can I make this with short crust pastry?
  • Can I made this in advace?
  • Ingredients
  • How to make Bacon and Egg Pie
  • How to serve
  • How to store
  • Looking for more yummy recipes?
  • 📖 Recipe
  • 💬 Comments

Egg and bacon pie is a classic New Zealand and Australian dish that's also hugely popular the world over. It makes a quick and easy mid-week dinner, an easy lunch and makes excellent portable picnic food.

Variations

The classic version of this pie is a simple pastry that's filled with good-quality bacon and eggs. I have added some grated cheese, Dijon mustard and brown onions to amp up the flavor. Some other yummy options include:

  • Swap the brown onions for spring onions, red onion or even leeks
  • Add some cooked ham
  • Swap the Dijon mustard for a dash of hot English mustard, Australian mustard or wholegrain mustard
  • Change up the cheese. Swap the tasty cheese for another such as swiss cheese, parmisan or even blue cheese.

What to serve with bacon and egg pie

This pie is traditionally served with tomato sauce (tomato ketchup) in New Zealand. To round it out into more of a meal you could also try serving it with the following sides:

  • A fabulious salad such as my rocket and and pear salad, four bean salad or beetroot salad.
  • Some potato godness such as a potato salad or easy roasted mini potatoes.
  • Some extra carbs, such as my easy damper or air fryer garlic bread.
Pie in a plate with salads, with pie dish and salads in background.
Bacon and egg pie with salads.

Why is my bacon and egg pie watery?

There can be a number of reasons why your egg and bacon pie is watery. Try the following:
The pastry is soggy:
- Make sure your pastry is defrosted before baking.
- Try blind baking the pastry first. You can try pricking the pastry and brushing with some egg white first to help seal the pasty
- Put the pie dish on a pre-heated tray in the oven. This will help crisp up the bottom of the pie.
The pie filling has too much moisture:
- Try pre-cooking the bacon to crisp it up and reduce the water in it. Likewise pre-cook the onions to sweet them down and remove some water.
- Use fresh eggs. Stale eggs can be more watery and may contribute to watery pie filling.
- Add less moisture. Try adding less liquidy ingredients such as milk or cream.

Can I make this with short crust pastry?

Yes you can. Swap the puffy pastry for shortcrust, either premade or homemade. You can also put shortcrust pastry on the bottom and top with puff pastry if you prefer.

Can I made this in advace?

This pie is a great option to make in advance. Bake in the day before had and either slice and eat cold, or re-heat the following day. You can not make the pie and then bake the following day as the pasty will go mushy. If you really run out of time you could pre-cook the bacon and onion the day beforehand, then finish assembling and baking the pie the following day.

Looking for more easy savory recipes? Why not try my simple recipe for savory mince. Easy and delicious!

Ingredients

Bacon: I use slices of middle bacon as I find there's less waste.

Eggs: eggs are large size, preferably free-range or barn laid if you can afford them.

Onion: I used brown onion in this pie. You could use spring onions for something fresh and a pop of colour or red onion to add some sweetness.

Cream: a little cream makes this pie taste that much better. You could leave it out if you prefer but your pie maybe a little dry.

Dijon mustard: a little Dijon mustard adds to the flavour. You could use a dash of hot English Mustard or mild seeded mustard instead, or leave it out altogether.

Puff pastry: store brought pastry keeps this pie simple and fuss-free. You could use shortcrust pastry instead, or make your own shortcrust if you like.

How to make Bacon and Egg Pie

Take your puff pastry sheets out of the freezer to defrost. Preheat your oven to 200°C/390°F/180°C fan-forced and take your puff pastry sheets out of the freezer to defrost.

Hot tip: its easiest if you leave the pastry on the (blue) film on the bench to defrost, then you can cut up as needed, peel it off and transfer to the baking dish.

Process shots mk1: dicing onions, dicing bacon, cutting up defrosted puff pastry to fit into square baking dish, adding foil and rice to pastry lined dish to blind bake pastry.

Dice the onion and cut up the bacon pieces. Cook the bacon and onion until starting to brown and soften. Set aside to cool.

Grease your pie dish with butter or oil. You don't Have to do this, but I find the pastry is less like to stick if you do. If using a larger pie dish than your sheet of pastry cut it to size and line your pie dish with pastry.

Blind bake the pastry. Cover the pastry with baking paper and pour in pie weights or something else to weigh down the pastry such as rice or dried beans. Bake in the oven for about 10 minutes. Remove and allow to cool for a few minutes, then carefully remove the baking sheet and weights. I find it helps keep the pastry crispy and flakes and reduces the chance of it going soggy or watery.

Process shots mk2: frying off chopped bacon and onion, adding mustard and eggs to bowl, adding cream, whisking together.

Put four of the eggs in a bowl with the cream and Dijon mustard. Add a good grind of salt and pepper. Lightly beat until combined.

Sprinkle on the bacon, onion and cheese. Create six small indentations in the filling and carefully crack in six eggs, taking care not to break the yolks. Pour over the egg and cream mix around the eggs, again taking care not to break the yolks.

Process shots mk3: adding cooked bacon and onion to blind baked pastry, adding eggs to hallows created in bacon, sprinkling on grated cheese, crimping edges of pastry shut with a fork, pie with slits to allow steam to escape and adding decorative stars to top.

Top the pie with pastry. Trim any excess pastry and crimp the edges with a fork. Use a small sharp knife to cut several small slits. If you have some pastry-off cuts you can cut some pretty shapes to decorate the pie. I like to make mine with simple stars. Bake in the oven for about 35 mins or until pastry is golden brown.

How to serve

Slicing pie to serve.
Slicing pie to serve.

To serve this bacon egg pie allow to cool slightly, slice and pop onto a plate. This will make it easier to cut and less likely to fall apart. This pie is traditionally served with tomato sauce (tomato ketchup) but it's great with sweet chili sauce, tomato relish or my feijoa chutney too. Delicious!

How to store

This pie can be eaten hot or cold. It will keep covered in the fridge for up to four days.

Can you freeze bacon and egg pie?

Yes you can. I recommend slicing and wrapping up individual pieces as this will make it easier to defrost. You could wrap and freeze the pie whole if you prefer. You can keep it in the freezer for up to three months.

Have you made this recipe? Tell me how it went in the comments below!

Looking for more yummy recipes?

Why not try making

  • Rocket and Pear Salad
  • Four Bean Salad
  • Beetroot salad
  • Cheesymite scrolls
  • Damper

Follow me on Facebook for many more delicious recipes.

Pie in a plate with cutlery, with pie dish and salads in background.
Egg and bacon pie.

📖 Recipe

Close up pie in a plate with salads, with salads in background.
Print Recipe

Bacon and Egg Pie

This easy bacon and egg pie with puff pastry is a simple dish loved in Australia and New Zealand. Perfect for a picnic or makes excellent 'bring a plate' (pot luck) dish.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Dinner, lunch, Snack
Cuisine: Aussie, Kiwi, New Zealand
Keyword: Egg and bacon pie
Servings: 8 large slices

Equipment

  • Pie dish

Ingredients

  • About 3 sheets frozen puff pastry
  • 8 rashes (250gms) middle bacon
  • 1 large brown onion
  • 1 cup grated tasty cheese
  • 10 large eggs, divided
  • ⅓ cup cream
  • ½ tablespoon Dijon mustard
  • salt and pepper

Instructions

  • Preheat your oven to 200°C/390°F/180°C fan-forced and take your puff pastry sheets out of the freezer to defrost.
  • Dice the onion and cut up the bacon pieces. Cook the bacon and onion until starting to brown and soften. Set aside to cool.
  • Grease your pie dish with butter or oil. If using a larger pie dish than you sheet of pastry cut it size and line your pie dish with pastry.
  • Optional: Blind bake the pastry. Cover the pastry with baking paper and pour in pie weights or something else to weigh down the pastry such as rice or dried beans. Bake in the oven for about 10 minutes. Remove and allow to cool for a few minutes, then carefully remove the baking sheet and weights.
  • Put four of the eggs in a bowl with the cream and Dijon mustard. Add a good grid of salt and pepper. Lightly beat until combined.
  • Sprinkle on the the bacon, onion and cheese. Create six small indentations in the filling and carefully crack in six eggs, taking care not to break the yolks. Pour over the egg and cream mix around the eggs, again taking care not to break the yolks.
  • Top the pie with pastry. Trim any excess pastry and crimp the edges with a fork. Use a small sharp knife to cut several small slits. Bake in the oven for about 35 mins or until pastry is golden brown.
  • To serve pop onto a plate and enjoy. Traditionally served with tomato sauce this pie is delicouls hot or cold the next day and makes great picnic food.

Notes

  • The pie can be eaten hot or cold and makes great picnic food.
  • It is traditionally eaten with tomato sauce but it also fabulous with some of my feijoa chutney
Storage
This pie will keep covered in the fridge for up to four days or can be wrapped and frozen for up to three months.

Join the community!

Like The Aussie Home Cook on Facebook for more great recipes

Pie in a plate with salads, with pie dish and salads in background, and text overlay Bacon and Egg Pie and The Aussie Home Cook.

Pin it for later!

Pie in a plate with salads, with pie dish and salads in background.
Sliced of egg and bacon pie.

More Lunch

  • Top down view of mummy pizzas on a plate.
    Mummy Pizzas
  • Close up veggie tray on a board with Halloween skuls and spiders.
    Skeleton Veggie Tray
  • Charcuterie board on a picnic blanket with kids toys.
    Kids Charcuterie Board
  • Serving bowl of salad with serving spoon, knife, fork and plate on the and pie and rocket and pear salad in the background.
    Four Bean Salad

If you love it, share it!

25 shares
  • Facebook18
  • Twitter
  • Yummly
  • Mix
  • Email

Comments

No Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sarah Brooks

I'm Sarah the Aussie home cook, I love making delicious, family-friendly meals and treats, using fresh produce from my home veggie garden whenever possible.

More about me →

Sarah's Recipe Picks

  • Close up stack of banana pikelets on a plate, with a vintage spoon on the side, surrounded by fresh whole bananas and bottle of maple syrup in the background.
    Banana pikelets
  • Plate of slow cooker lamb ragu, garnished with parsley, surrounded by serving cutlery, glass of red wine, bowl of parmesan cheese and chopping board with parsley on it.
    Slow cooker lamb ragu
  • Serving bowl of salad with serving spoon, knife, fork and plate on the and pie and rocket and pear salad in the background.
    Four Bean Salad
  • Close up slices of lolly cake on a plate.
    Lolly Cake
  • Close up jelly cups on a plate.
    Frog In The Pond
  • Multi compartment container filled with various charcuterie food, on a picnic blanket with a plate and drinks.
    Picnic Charcuterie Board
  • Close up tall glass of feijoa fizz on a board, with bottle of feijoa fizz, fresh feijoas and feijoa leaves.
    Feijoa fizz
  • Close up slow cooker lamb roast on a serving plate, garnished with fresh rosemary.
    Slow cooker lamb shoulder

Seasonal Favourites

  • Close up soup with pumpkin seeds and parsley garnish.
    Pumpkin and Sweet Potato Soup
  • Peach infused water with strawberry and basil, with lime mint mixins and orange ginger mixins in background.
    Peach Water
  • Roasted mini potatoes in a serving dish garnished with fresh herbs, silver serving spoon to the side, fresh damper, pat of butter, beetroot salad and slow cooker roast lamb on the side.
    Roasted mini potatoes
  • Close up beetroot salad on a plate, with damper and roasted mini potatoes on the side.
    Beetroot salad

Footer

↑ back to top

About

  • About
  • Contact us
  • Privacy Policy
  • Accessibility Policy
  • Cookie Policy
  • Terms & Conditions

Newsletter

  • Coming soon

Social Media

  • Facebook
  • Pinterest
  • Twitter
  • Instagram

Copyright © 2022 Sarah Brooks

25 shares
  • 18