Our take on a classic Kiwi dish, this bacon and egg pie recipe combines crispy puff pastry crust, rich caramelised onions, and a perfectly seasoned egg filling. Whether you’re hosting a brunch, preparing a picnic, or just craving a hearty meal, this pie is a delicious crowd-pleaser.
Bacon and Egg Pie
Recipe by Cecilia Tian @ultimateomnoms
3 store-bought puff pastry sheets, thawed
1 puff pastry sheet for decorating, optional
300g bacon cut into thick strips
1 medium onion, sliced
1 teaspoon Worcestershire sauce
1 tablespoon brown sugar
1 spring onion, diced
9 Otaika Valley Free Range Eggs
½ teaspoon smoked paprika
Salt to taste
80g Tasty cheese
1 tablespoon milk
INGREDIENTS
Fry the bacon until crispy.
Sauté the onion with Worcestershire sauce and brown sugar until caramelised.
Generously oil a casserole dish or cast iron pan.
Preheat the oven to 180°C.
Flour the bench and roll out two thawed puff pastry sheets to cover the bottom and sides of the pan.
Use a fork to poke holes in the pastry in the bottom of the pan.
Roll out one pastry sheet for the top of the pie.
Scatter the spring onions, onion and layer with half the bacon into the pan.
Lightly beat two eggs and 1 egg white (reserving the yolk for wash later) with smoke paprika and salt.
Pour the egg mixture over the bacon.
Break the rest of the eggs evenly over the pie, leaving them whole.
Layer the rest of the bacon on top and sprinkle with cheese.
Gently layer the top pastry or cut into strips to create a lattice pie top.
Use some water to seal the edges together and press the edges together with a fork.
Optional: cut the remaining pastry sheets to decorate the top of the pie.
Mix the remaining egg yolk with 1 tablespoon of milk and brush the top of the pie with it for a golden brown finish.
Bake for 30 minutes at 180°C and cook for another 10 minutes at 160°C.
