Mandy’s Bacon & Egg Pie

Bacon and Egg Pie on a blue plate
Bacon and Egg Pie is a classic Kiwi staple that every Kiwi family cook boasts their own recipe. This Mandy’s recipe has just 3 main ingredients, bacon, egg and pastry. It is the simplest true bacon & egg pie and so it is the ultimate favourite of her family, especially her late step-father Alan. No potatoes nor peas, no non-sense added in the pie, make it big and bold!

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Servings 6 people


  • 5 sheets flaky puff pastry thawed
  • 250 g streaky bacon
  • 8 eggs plus 1 more for brushing on top
  • salt & pepper
  • fresh herbs to garnish, optional


  • Pre-heat oven to 220°C. Grease a large pie dish or tin. The smaller the dish, the deeper the pie.
  • Using 2 pastry sheets line the bottom of the dish. Use the 3rd pastry sheet to line sides. Keep off cuts of the pastry.
  • Cut streaky bacon in small pieces and arrange on the base of the pie.
  • Break 8 eggs over the top of bacon pieces. Pierce egg yolks with a folk. Season with salt and pepper.
  • Brush the edges where the pastry will join with beaten egg. Cover the pie with the remaining 2 sheets, seal the edges. Create a pattern on top with off cuts.
  • Brush top of the pie with egg and make some slits so the steam can escape while it is in the oven.
  • Bake for 40 minutes until the pastry is well risen and golden.
  • Serve while it is hot. Garnish with fresh herbs of your choice.


Tip : Use milk instead of beaten egg if you like.
Keyword popular recipes
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.