Classic Bacon & Egg Pie

Step 1

Bacon & Egg Pie is so easy to make and a real kiwi classic enjoyed by generations. They are always popular and great for lunches, brunches, dinner or a picnic.

Step 2

You will need a 20.5 x 20.5cm cake pan, or alternatively a round 23cm pie dish.

Step 3

Preheat oven to 200°C.

Step 4

Roll out two thirds of the pastry on a floury bench to line the base and sides of a shallow lightly greased 23cm pie tin OR if using ready rolled pastry sheets, place the sheets to line the base and sides of pie pan or tin evenly.

Step 5

Scatter over the spring onion and half of the bacon, break in the eggs and season, then scatter over the remaining bacon.

Step 6

Roll out the remaining pastry to make a lid and place on the top. If using sheets, laythe sheets evenly across the top of the pie dish.

Step 7

Crimp the edges of the pastry together with your fingers and trim off any excess.

Step 8

Use the trimmings to decorate the top of the pie if you wish (attach with a dab of egg wash).

Step 9

Cut four small vents in the pastry lid with a sharp knife.

Step 10

Brush the top with the beaten egg mix and bake for 35 – 40 minutes until golden brown and crispy on the top.

Step 11

Serve the pie warm or cold, along with a favourite chutney of your choice.