Nici's bacon and egg pie

It won't come as a shock that the humble bacon and egg pie won the Kiwi Classic Pie – and with the weather getting warmer, it’s the perfect time to whip one up using the winning recipe!

By Nici Wickes
  • 40 mins cooking
  • Serves 6
  • Print


  • 400 gram I Love Baking sour cream pastry or puff pastry
  • 1 medium onion, chopped
  • oil for sauteing
  • 250 gram quality, streaky bacon
  • 7 eggs
  • small handful parsley, roughly chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  • 1 egg, lightly whisked for egg wash


  • 1
    Preheat oven to 180°C. Place a tray into warm
  • 2
    Grease and lightly flour a 20cm x 30cm baking dish/tin. Line base and sides with pastry and cut out a lid. Chill for 15 minutes.
  • 3
    Saute the onions in oil until partially softened, then cool
  • 4
    Sprinkle the onions over your pastry base. Lay the bacon rashers in an even layer over the onion. Evenly break the eggs over the bacon. I prefer to break the yokes to o, but you may choose not to. Sprinkle the parsley over, then season with salt and pepper. Using a small pastry brush, dip into the egg wash and sweep around the pastry edges.Add another layer of bacon, then cover with the pastry lid, pressing the edges to seal.
  • 5
    Brush the top with egg wash and make a few slits to allow air to escape while cooking.
  • 6
    Bake for 30-40 minutes until golden and the base is cooked.

read more from