Bacon & Egg Pie

Bacon & Egg Pie


  • 2 sheets ready-rolled savoury pastry sheets, semi-thawed
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 5 bacon rashers, diced
  • 5 free range eggs
  • 3/4 cup cream
  • 2 tablespoons parsley, chopped
  • Pinch celery salt
  • Cracked pepper
  • Relish and greens, to serve
This simple Kiwi staple is great to take to a picnic, as it pairs well with any drink you like!

Easy to make and transport, a Bacon & Egg Pie is a perfect match with light beers such as Monteith's Golden Lager, and brings out the fruits in a refreshing RTD like Long White Vodka Lemon & Lime or Tui Hard Soda. Serves 6-8.

  1. Preheat oven to 185°. Line a rectangular tart tin with the semi-thawed pastry sheets, trimming to fit neatly. Chill until ready to cook.
  2. Meanwhile, heat the oil in a large frying pan. Sauté onion and bacon until the onion is soft and bacon just coloured. Whisk 2 of the eggs with the cream, and add celery salt and cracked pepper.
  3. Arrange the cooked bacon and onion in the base of the pastry-lined tin, then pour over the cream mixture. Lastly crack the eggs on the top, and break the yolks slightly. Scatter with chopped parsley and bake for 35-40 minutes, or until pastry is golden and the filling is just set.
  4. Allow to cool for 15 minutes before slicing, and serve with your favourite chutney and summer greens or fresh herbs.

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