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 minutesmins
Cook Time 40 minutesmins
Total Time 55 minutesmins
Course Dinner
Servings 6people
Ingredients
5sheets flaky puff pastrythawed
250gstreaky bacon
8eggs plus 1 more for brushing on top
salt & pepper
fresh herbs to garnish, optional
Instructions
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.