Bacon and egg pie is a New Zealand classic made for shared breakfasts, lunchboxes and picnics. Its identity is simple: bacon and eggs held between two layers of pastry, often with the eggs left whole so every slice looks slightly different. This version keeps that familiar filling and makes the flaky pastry from scratch.
Recipe at a glance
- Servings
- 8 servings
- Prep Time
- 45 mins
- Cook Time
- 50 mins
- Chilling Time
- 30 mins.
- Total Time
- 2 hours 5 mins
- Cuisine
- New Zealand
- Course
- Breakfast or brunch
- Cooking Method
- Pastry making, assembling and baking
- Difficulty
- Intermediate
- Best Served With
- Tomato relish, a crisp green salad, grilled tomatoes, or fresh fruit.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- 23 × 33 cm metal baking tinpaid link
- Baking paperpaid link
- Mixing bowlpaid link
- Rolling pinpaid link
- Pastry brushpaid link
- Chef’s knifepaid link
- Digital kitchen scalepaid link
- Instant-read thermometerpaid link
Ingredients
For the rough puff pastry
- Plain flourpaid link: 450 g
- Fine sea saltpaid link: 7 g
- Unsalted butter: 350 g, very cold and cut into 1 cm cubes
- Ice-cold water: 190–210 ml
- Fresh lemon juice: 10 ml
For the filling
- Streaky or middle bacon: 500 g, cut into 3 cm pieces
- Eggs: 10
- Flat-leaf parsley: 15 g, chopped, optional
- Freshly ground black pepper: 4 g
- Fine sea saltpaid link: 2 g
For finishing
- Egg: 1
- Whole milk: 15 ml
Preparation Overview
Mix the flour and salt, toss in the cold butter, then add lemon juice and enough ice water to make a shaggy dough. Roll and fold into thirds four times, keeping the butter cold, then chill for 30 minutes. Line a 23 × 33 cm metal baking tin with baking paper.
Method
Heat the oven to 200°C conventional or 180°C fan.
Divide the chilled pastry into two pieces, making the base slightly larger. Roll the base to 4 mm thick and line the tin, allowing a small overhang.
Scatter the bacon evenly over the pastry. Crack eight eggs directly over the bacon, spacing the yolks across the tin.
Beat the remaining two eggs lightly with parsley, pepper and salt, then pour them between the whole eggs to fill the gaps.
Roll the remaining pastry into a lid. Brush the base edge with egg wash, cover the filling, press firmly to seal, and trim neatly.
Cut three small steam vents in the top and brush with egg mixed with milk.
Bake for 15 minutes, then reduce the oven to 180°C conventional or 160°C fan and bake for 30–35 minutes more.
The pastry should be deeply golden and the centre should reach at least 72°C. Rest for 15 minutes before cutting.
Beginner Technique Notes
Keep the butter cold and visible in the dough; melted butter before baking prevents flaky layers.
Whole eggs create the characteristic slices. The two beaten eggs simply join the filling without turning it into a quiche.
A metal tin conducts heat better than glass and helps the bottom pastry cook through.
Tips and Variations
Bake the pie the evening before and serve it at room temperature for a picnic.
Add a thin layer of caramelised onion only if your family prefers it; the plain bacon-and-egg version is the clearest classic.
For clean meal-prep portions, chill the pie fully before cutting into eight rectangles.
If bacon is especially salty, omit the additional salt.
Serving Ideas
- Serve warm, at room temperature, or cold. Arrange the slices cut-side up to show the whole egg yolks and bacon.
Storage
Cool within 2 hours and refrigerate for up to 3 days. Freeze individual slices for up to 2 months. Thaw overnight and reheat at 170°C until the pastry is crisp and the centre is hot.
Nutritional Value
Allergen Notes
Contains wheat, gluten, milk and egg. Bacon can contain sulphites or other curing additives; check the label when required.
Frequently Asked Questions
Should the eggs be beaten?
Most of the eggs are cracked in whole. A small amount of beaten egg fills gaps and helps the slices hold together.
Can shortcrust pastry be used?
Yes, but rough puff gives the flaky bakery-style finish used here.
Is bacon cooked before filling the pie?
No. Cutting it into moderate pieces allows it to cook fully while keeping the filling moist.
Can the pie be served cold?
Yes. It is a familiar picnic and lunchbox food, but keep it properly chilled until serving.
