Bacon and egg pie

Nothing says a Kiwi classic like a flaky bacon & egg pie! After a month of traveling in Mexico, I found myself craving some good ole New Zealand pies. This recipe takes minimal mental energy to make – I’m shameless in using store-bought puff pastry sheets for the base! All you really need to do is chop up some bacon, some veggies and stick it all in the oven.

Using a mixture of scrambled and whole eggs creates a silky texture for the filling without compromising the allure of the whole yolks inside. I love fluffy scrambled eggs, but nothing beats authenticity than seeing that beautiful yolk when you cut into the pie.

Serve it up with a garden salad for some colour on the plate and your 5+ a day. It looks super impressive and makes it look like you spent the whole day in the kitchen. My nephew demanded the biggest slice of the pie, AND the leftovers for lunch the next day.

Satisfy that pie craving and give the recipe a go. Make sure you tag your creation with @ultimateomnoms on Instagram so I can share the love!

Bacon & egg pie

Nothing says a Kiwi classic like a flaky bacon & egg pie! Using a mixture of scrambled and whole eggs creates a silky texture for the filling without compromising the allure of the whole yolks inside.

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Ingredients

  

• 3 store-bought puff pastry sheets (thawed)
• Optional: one puff pastry sheet for decorations
• 300 g bacon cut into thick strips
• 1 medium onion (sliced)
• 1 tsp worcestershire sauce
• 1 Tbsp brown sugar
• 1 spring onion (sliced)
• 9 large eggs
• ½ tsp smoked paprika
• Salt to taste
• 80 g cheese
• 1 Tbsp milk

Instructions

 

• Fry the bacon until crispy
• Saute the onion with worcestershire sauce and brown sugar until caramelised
• Generously oil a casserole dish or cast iron pan
• Preheat the oven to 180C
• 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 onion, onion and layer with half the bacon into the pan
• Lightly beat two eggs and 1 egg white (reserving egg yolk for wash later) with smoked 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 the pastry 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 Tbsp of milk and brush the top of the pie with it for a golden brown finish
• Bake for 30 min at 180oC and cook for another 10 min at 160C