Just bear with me. I know it’s a boring bacon and egg pie, however, a lovely friend of mine has requested it, so I shall deliver.

Her son ate my pie at the cricket the other day, came home, told her it was mighty fine and she needs to start cooking one just like it. I can’t say my recipe is brilliant, I just do it the way my mother always has. I keep this pie pretty simple, as that’s the way my kids like to eat it. They aren’t into veggies in the pie, so it gets served with salads and we are all happy.

I really hope this recipe works for you Lisa, can’t have our boys going hungry.

I’ve included a heap of photos as lining the pie base can be a bit tricky.

If you take a good look at the following sequence you can see I have filled in any pastry gaps, making sure the base is well lined. You want the pastry to be slightly overhanging the edges, so you can push it slightly back over the pan edge. This will make filling the pie and sealing it with the pastry top, much easier. Make sure you press all the pastry joins together so they are well sealed.

PicMonkey Collage

One square of pastry isn’t big enough to cover the top. There are two ways to deal with this; roll it out thinner and larger or add some pastry strips to it. I add pastry strips, then trim it once it is on. The following photos show you this process.

Here, I am adding the extra pastry strips to the original square. Overlap them slightly, then firmly press down to secure them together.


Once this is done, flip the pastry over to it’s other side. Press the joins together on this side as well, this will stop the pastry top from splitting open when it cooks. It will look like this.


The pie is now ready to be put together. Pour the filling into the pie, making sure all the pastry edges are folded back.

Bacon and Egg Pie

Place the pastry top evenly over the pie.

bacon and egg pie

Press down lightly on the edges to secure it in place.

bacon and egg pie

Trim off the excess pastry around the edges. If there is too much pastry when you do the final sealing of the pie, it will be too thick and won’t cook.

bacon and egg pie

All you need to do now, is roll up the edges to fully seal the pie and make it look pretty.

bacon and egg pie

Brush the top of the pie with an egg glaze, a sprinkling of cheese is also good. Bake it for 45 minutes in a hot oven(180C).

Bacon and Egg Pie
  • 1 tsp olive oil
  • ½ small onion, finely diced
  • 8 rashers of bacon (180 - 200g), chopped
  • 7 eggs(size 7)
  • salt and pepper
  • 2 Tbsp sourcream
  • ½ cup milk
  • ½ tsp salt
  • pepper to taste
  • 2 Tbsp chopped parsley
  • 3 x sheets of flakey puff pastry
  1. Heat the oil in a pan and fry the onion until golden and cooked.
  2. Place the onion in a bowl. Using the same pan you fried the onions in, start frying the chopped bacon until it is well cooked. If you like crispy bits of bacon in your pie, cook till crispy, otherwise 'just cooked' will be fine.
  3. Drain the bacon on absorbent paper and transfer to the onion bowl.
  4. Pour the milk into the bacon and onion(this will cool the bacon down a bit), then add the eggs, salt, pepper, parsley and sourcream. Whisk this mixture with a fork until it is well blended. This is where the arguments start. If you like to see large chunks of egg, don't over whisk. If you don't like large chunks of egg, whisk it well.
  5. Line the base of your pie pan with pastry. The pie sheets are square, pie dishes are often round, so you will end up with gaps of pastry which need to be filled. Add strips of pastry to make sure the base is evenly covered(see my photos).
  6. Pour the egg mixture into the dish and cover with a pastry top.
  7. IMPORTANT: The pastry top needs to be big enough to cover the pie in one go. If it isn't, the pastry top will sink into the pie and you'll have a big mess on your hands. Sometimes, if you don't seal the pie well enough, a bit of the egg mixture will leak out onto the top of the pie as it is cooking. This isn't such a bad happening, as it actually tastes quite nice. Having said that, I always like to seal the pie as well as I can.
  8. You could increase the milk to ¾ cup which will make it slightly bigger and juicier, I was being cautious with my measurements.
I find the cast iron pans cook the flakey pastry really well.
Normally I never measure the milk, I just slosh it in until I get a nice light yellow colour. I think ½ cup of milk was a little shy of what I normally put in, you could probably afford to increase that amount. Try ½ cup the first time, ¾ the next and see which texture you prefer.
I keep this pie super plain but you can add cooked sausage, vegetables, anything your family enjoys eating, just shove it all in.
My daughter suggested a sprinkling of cheese on top, before it goes into the oven was a good idea, and it was. If you are after some additional fat on top of the pastry fat, sprinkle away, my dears.