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.
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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.
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.
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.
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.
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.
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
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.
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📖 Recipe
Bacon and Egg Pie
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
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