Bacon and egg pie

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Prep time:

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Serves: 6

By Tif



  • 1 tbsp olive oil

  • 1 pinch mustard

  • 6 eggs

  • 1 packet puff pastry

  • 1 handful frozen peas (optional)

  • 4-6 pieces of extra nice smoked bacon

  • 1 small onion chopped


  1. Grease your pie dish with butter.
  2. Heat your oven to 200C/Gas Mark 6.
  3. Divide the puff pastry in half. Sprinkle some flour on the bench and give one half a little roll to make it slightly bigger. Then line the pie dish.
  4. Heat the oil and throw the onions in for a few minutes. Then add to pie dish. Cut the bacon into bite size pieces (or whatever size you like). Sprinkle them over the onions. Add your eggs. I tend get a knife and stab the yolks but some people prefer the whole egg thing.
  5. Add peas or leftover vegetables (optional).
  6. Add pinch of mustard and/or chutney, salt and pepper
  7. Then put the other rolled half on top and cut off excess pastry. You can roll it up and make dough art (faces/animals/holly berries at christmas time) and put on the top of the pie. Brush with milk.
  8. Bake for 40 minutes.
  9. Eat hot or cold. Great for picnics. A kiwi favourite.

Additional Information

  • Make Ahead

  • Kids can help

  • pastry

  • Egg

  • bacon

  • Main Course

  • Lunchbox

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