Famous New Zealand Bacon & Egg Pie

Total Time
45mins
Prep 15 mins
Cook 30 mins

This is my mum's, so the BEST pie ever! It is fantastic served with ketchup and in my opinion is probably better cold. Great for picnics.

Ingredients Nutrition

  • 2 sheet puff pastry
  • 6-8 slice cooked bacon (fried or grilled)
  • 8 eggs (reserve one yolk for brushing pastry)
  • 19.71 ml milk or 19.71 ml double cream
  • 1 onion (not too big)
  • parsley

Directions

  1. leave the pastry out for 20 minutes at least to stop it from tearing when using.
  2. Cut the rinds of the bacon and chop bacon.
  3. Whisk eggs putting one yolk to the side.
  4. Whisk in the milk or cream.
  5. Chop onion.
  6. Lay one sheet of pastry in a casserole dish and make sure it comes just over the sides of the dish.
  7. Prick the base with a fork.
  8. Sprinkle the onion all over the base.
  9. Chop the parsley (one whole packet).
  10. Mix the parsley and bacon in with the egg mixture.
  11. Pour into the dish.
  12. Cover with other sheet of pastry and crimp together and cut of any excess pastry.
  13. Decorate the top if you want.
  14. Cook for 25 minutes and check its not burning.
  15. If so, place some tin foil over and place back in the oven for another 5-10 minutes until cooked.
Most Helpful

If you're wondering about oven temperature, this should help: Tip A: Check the wrapper for the Puff Pastry for guidelines (unless you're keen enough to make it yourself!). Tip B: Estimate! Temperature needs to be based on how deep you've made the pie. For a 5cm (2in) pie I cook it at 200 C (400 F). Any thicker than that and I'd be turning it down to 170-180 C (340-355 F). Highly recommend this recipe!

Roy A. May 22, 2016

I was looking forward to trying this recipe but it doesn't not give the oven temperature. I assume it is about 325 degrees but not sure. What temperature did you cook it at? Please share.

lisaonvani February 03, 2016

Tried this last night and it went off brillently. Also had the left overs for lunch today and it was just as great. I recommend this recipe and have saved it to my cookbook online. lol/ Thanks P

PFSP July 17, 2012