How to make Bacon and Egg Pie

In New Zealand if someone says to you ‘Would you like a pie?” or even a piece of pie,  they will be talking about a savoury pie – meat pies, chicken pies or bacon and egg pies and the whole gamut of concoctions in between. A pie has pastry on the bottom and the top  and usually a stew like filling, making a hot parcel of deliciousness. Usually they are small single serve pies and will be piping hot and bought at bakeries, corner stores or service stations where they sit drying out for hours in a special pie oven and then eaten using the brown paper bag as a holder and crumb catcher. Perfick.

In Auckland Airport  the last eatery before the gate sells Pies. We love them so much that when we leave home we leave with the taste of rich hot heavy gravy in our mouths with gold flakes of hot pastry clinging to our lips like treasure.

If someone in the US says do you want pie? They will mean a very sweet concoction like banana cream, or key lime or coconut something.  These are sweet and usually creamy like cheese cake. But without the cheese. I cannot eat the American Pie, I am not a dessert person but I am sure that some of them are quite divine. They are simply called Pie. Would you like to come in and have some Pie? They would say.

Apple Pie on the other hand is just called Apple Pie, everywhere.

So, now that we have the semantics of pie and pies out of the way, here is how to make a Bacon and Egg pie. And no I was a good girl and did not spend hours in the kitchen for you as I had already made one the other day. I just lay about on the couch and wrote it for you.

Oh, look! I just happen to have one prepared.


Bacon and Egg Pie is usually for lunch or a light supper and is served in slices with a salad.

Bacon and Egg pie. 

Line a pie dish (or in this case a roasting pan) with pastry. Here is the recipe I use. It makes a lovely pate brisee, very close to the regular old pie crust that is used for good old mince and cheese pie in NZ (mince is ground beef) but without the fancy name. I make my pastry in small batches in my small food processor because I HATE the big Kenwood one I have, HATE IT, so many parts you would not believe. And if I make the pastry in smaller batches then it is mixed, pushed into a ball, wrapped and back in the fridge before it even realises it has been morphed into pastry.   And all the ingredients stay cold.

Then onto the lower pie crust I sprinkle a thinly sliced raw onion. Then cover the bottom with freshly cubed and pan fried bacon, don’t be stingy. (Though I fry the bacon first to get most of the fat out.)  Then sprinkle with frozen peas and parsley.

Now add your eggs one at a time until the above ingredients are covered in eggs. See below.  I used  10 eggs in this one. Shake the pan slightly so the eggs ooze over all the other ingredients in a most undignified fashion.


Then take a spoon and gently muddle the egg yolks in. Not mixing, just kind of introducing the yolk to the white. This is what makes this bacon and egg pie special,  in our family we do not mix the eggs first. We crack them straight into the pie. We give the egg white a voice of its own.   Grind pepper all over the surface and a little salt if you like.


Cover  and seal with another layer of your pastry. Brush with egg white for shine and lightly sprinkle with a little rock salt.

Bake at 375 for about 40 minutes.

There now.

Yesterday was a grim, overcast drizzly day that murmured along like a muddy stream without much volume at all. John drove to the airport in the late afternoon to pick up his son, home on furlough.  So I carefully pulled on my clown suit, picked up my shepherds crook, told Boo to stay inside and mind his Baby as he is just too jumpy for me at the moment and prepared to do the slowest round of chores in the western world, John had put every thing up high for me so there was to be no bending.

Then out of the misty gloom came my favourite neighbour with bags of stale buns and odd bits of out of date pieces from the food pantry where she works,  for the pigs.  She was shocked to hear I had come a cropper. So we teamed up and got everyone fed without any problems at all.

How was that for perfect timing! Must be the Fellowship Bubble at work again.

Have a lovely day.

Your friend,


98 Comments on “How to make Bacon and Egg Pie

    • You are very welcome Rosemary. As you will know the timing of the cooking will depend on your oven (you must miss your magnificent italian oven). Have a lovely day.. c

  1. Aaaahh! Pie! And chicken, leek and mushroom, and steak and kidney, and steak and mushroom. And in Australia, you couldn’t let pie pass your lips without the mandatory blob of ketchup and/or mushy peas, although perhaps in New Zealand you’re more civilised and don’t need these garish delights. I’m glad you’re feeling better enough to be gently mobile again.

    • I think every NZer but me slathers the poor things in Tomato Sauce. But i hate the stuff. Mushy peas though were practically unheard of when i was there. Though i used to have them in England alongside a pie and I love them. c

  2. That’s very interesting. I was expecting something quiche like, because in England back in the 60’s a bacon and egg pie was often a quiche – somewhere during the 70s it became continental and changed it’s name. Out of interest I Googled bacon and egg pie and discovered all sorts of versions. I’ll have to try making yours 😉

    • I bet there are as many versions as there are mothers.. we love mums because of the un mixed white, it makes the pie lighter.. c

  3. I do love your pie Celi. We also call refer to savoury pies as pies and the other sweet ones we usually give a full name to like apple pie or skip the pie part for example lemon meringue.
    How lovely that more helping hands arrived – YAY and I am sure John’s son will lend a hand while with you.
    Have a super weekend and rest as much as you can until you are 100% better.
    🙂 Mandy xo

    • I am going to order all the hay for next week and he is going to help John to load it so that will be a bonus.. c

  4. You can do it, it just takes more time… I was still a Seafood Manager when I did my back in…had to set the case every morning (I took one day out, right after it happened). Getting the boys from the back of the store to bring things out for me was my saving grace…
    Love your pie recipe…I think it’ll be a hit around here!

  5. Thanks for the pie
    to try
    A pie is topped
    A tart is not,
    and could be either.
    savoury or sweet
    served cold or hot.

    I’m so glad you’re getting some help. Foul weather here again, We;re off to the depot vente try to sell some of the excess stuff which is stopping us from sheltering the car in the garage.

  6. Yep, pies are usually savoury and meaty here too, and the sweet versions are called tarts – except for cheese cake 🙂 Hope TTT will help with feeding and filling water troughs for you. Laura

  7. Was that now necessary.??? Here I am stuck at home with out transport and all I want is a pie.. a rich hot heavy gravy pie with gold flakes of hot pastry clinging to my lips like treasure.

  8. Ah yes, (unbeaten) egg and bacon pie is the way to go.
    Australians call it ‘mince’ too. ‘Ground beef’ sounds like it could just be a mush coming out from beneath very heavy, rotating metal plates.

  9. For me – PIE – either needs to be chicken pot, apple or CHERRY (TART TART CHERRY)….. But you say Egg Pie – quiche – I’m all in.

    I wonder if you left the yolks in tact how it be? My hubby loves almost set yolks – where 95% or more is solid…. hum. May try this next week as I have a whole wonderful thankful week off work. (work as in the 7 – 4ish job in an office M-F)….. I’m never really off WORK totally.

    • I make quiche too but it has quite a different base, and the topping is cheese.. if you do get to try it you will see that is quite different from quiche.. i hope you do get some time off.. c

  10. Yum yum and yum again. I remember the first time I saw a “quiche” with unbeaten eggs at my high school’s french department bake sale. I thought it was an “affront” to pie-dom. But now, a zillion years later, I know better! Your pie looks like a winner to me, and seeing as winter is upon us with gales and frigid air and wet stuff spattering about, I think it’s only a matter of days before I make that myself. So happy to have a proper crust recipe!!! Amazing what you can do, Celi, with a busted butt!!

    • I believe that i get a bit better every day, and yesterday I stayed on the couch as often for as long as i could.. but it feels like a punishment!..c

    • America is a huge melting pot! Depends on where you live and your culture! Everyone calls pie such as Celi’s savory pie something different! Patties, Pastries, Pasties, Tarts, etc…all good! Mmmm…the meat patties that I had in Miami made by Jamaican transplants! My French side of the family makes quiche and meat tourtieres! The Italians in the east call pizza “pizza pie” and make a delicious sweet rice pie and oh spinach pie! The Portugese on the eastern seaboard make a delicious salmon pie and yummy sweet custard pies! The beauty of this country is we all have our own idea of pie and not all of it is sweet! Sweet pies actually orginated in Medieval England. My English side of the family makes squash pie! Sweet pies in America are a pretty recent addition! Many American pies are made from local ingredients. All our amazing immigrants brought their pie heritage with them! This is how we got all the different delicious sweet and savory pies here! I love being an American it is the land of so many different peoples all enhancing this beautiful country!
      For me? All good! 🙂

      • That is very true, and the food is wide and varied, what I was referring to was how Pie in America refers to a sweet pie and A Pie in NZ means a meat pie. I don’t mean to say that any one countries pie is better than another. It was really a discussion of Semantics. Labels. Colloquialisms. I am so sorry if it sounded like a criticism. c

  11. What a great neighbor. That we all should have such a neighbor.

    I cannot leave this comment without telling you how much I adore this descriptive phrase:
    “…overcast drizzly day that murmured along like a muddy stream…”

  12. This looks like the perfect dish for this weekend -( sea foggy again – but a strong front approaching with storm and very cold air.)
    I would have never thought of putting in the peas – but yummy – and easy! ( you don’t break up the yolk, right?) Nothing better than a warm oven cooking something in dreary weather.
    I’m not a sweet desert pie eater either, but any other savoury pies you wish to share will be welcomed ( “Savoury pies” sounds like British literature…”Dickens on the Strand” Victorian event weekend coming up in Galveston.)
    Stay warm and take care…must to herd dog in as front is at door.

  13. Mmmm…..that sounds good, looks good and I know it tastes good! Will make it for supper tonight! Thank you for sharing your pie recipe with us!!! Today it is another gloomy day…sigh….ah hate it gloomy. Going to the big city today! Some shopping and errands to take care of then home again home again….;)
    So glad you had such a wonderful neighbor to stop by and help out! Bless the people in farm country! They will always give you a hand! I have great neighbors too! This is one of the many reasons I love where I live! 🙂
    Remember sweet Celi…you are not 100% yet! So please don’t rush your healing!!!! (((hugs))
    Going to make my crust this morning. I am with you…that food processor is a pain in the butt with far too many parts! I use my stand mixer. It is always on the counter ready for use and she gets a work out! I make my dough in my zojirushi! Best bread maker in the land! Easy as pie and saves my hands. I don’t bake in it, just make my doughs!
    Well, I am off! Got to get some work done before we go! Love you! Take it easy please!
    Ta ta!!!
    Hi to all the fellowship! (((hugs))) for all! Be well and have a happy day! 😀

  14. I love this recipe and have copied it to try maybe as soon as tonight. When one has lots of lovely eggs and bacon why not! I will try a gluten-free pie dough as Terry is a victim of Celiac disease and I must cook gluten-free. It will be interesting to see what my dough turns out like.

    I’m so glad you are resting and receiving help…all those things come together and spell wellness!


      • I am Celiac too. I can’t tolerate oats, although many gluten intolerant people can. I have pie crust recipes that I use if you want I will share Linda! 🙂 I have been working on a gluten free cook book for three years now.

  15. I’m a savoury pie girl and ate loads when I was in NZ and Oz – yum! Love the way the egg yolks are just introduced to the whites – light and delicious! Glad feeding time all came together in a serendipitous way 🙂

  16. Like you I can not adapt to the overly sweet ‘pies’ here! My Mum was a pastry chef and made the best pies every weekend. Always an apple pie, but the apples had to be tart with just a hint of sweet (apple pie I have had here is so sweet it is brown inside!). I made an apple pie like my Mums yesterday, and remembered she did the flour, butter/lard, a little sugar and an EGG in her pastry, and it turned out wonderful! She made Egg and Bacon, or Egg and Ham pies too! And she also made the best shortbread outside of Scotland! Oh and Rhubarb Crumple YUM!!

    • I have English pie nostalgia too now, do you remember a pie that was square and long, a bit like a pork pie but that had whole eggs running along the middle, you normally brought it by the slice. That pie was yum.

      • YES I remember that pie! It was great with Branston Pickle and chips!! And of course Pork Pies and Sausage Rolls (miss those at Christmas) and Mince Pies… oh dear I must stop now I am getting nostalgic!!

    • Store bought pies are not the same as home baked pies. No fruit pie should be overly sweet. It should be a nice balance of sweet and tart. I am a baker and learned from my mom and grandparents. My mom made the most delicious lemon merangue pie and it was not overly sweet like you find in a grocery store. Please don’t judge the pies of America by what you find mass produced. 😉 You might like home baked pies on the sweet side if they aren’t made with corn syrup and food color #3, 4 or 5! uffda… Key Lime pie home made is incredible tasting, but not the fake kind that is dyed green with food coloring and sweetened to the point that is unrecognizable! Yeck! The super market is not a place to find a good pie. They are made with cheap ingredients to make $$$$. That is big corporation nasty stuff.
      Southeners love Pecan pie which is very sweet and Shoefly pie from the PA Dutch is also very sweet. Those are sweet pies and many really like them! They aren’t to my liking, but they are Americana too! But made well each has it’s own nuance that is of interest to the palate.
      I understand your preference for what you are raised to enjoy. But please don’t lump America into one bucket!

  17. I never realised the difference in “pie” before – obviously here in Aus, we’re like NZ, “we’re having pie” always means a savoury pie, and the big one over here is the good ol’ meat pie. Love your egg and bacon version, and that is one well loved pie dish! I’m glad you had some help with the chores, do keep taking it easy! xx

  18. I’ll take any kind of pie that’s served me. Sweet, savory, I don’t care. Back home, in the very north of Michigan, they’re known for pasties, a hand-held, meat-filled, savory pie. The west coast is known for sour cherries and cherry pie. Apple pis are made throughout the state. And I’ve made a similar version to your delicious bacon & egg pie when I started to make a quiche and soon learned I didn’t have any cheese.
    Glad to see you’ve had some help and that PFC Triple T will be there to help with the hay. John and the Matriarch must be thrilled to see him, as are you, I’m sure. Your Thanksgiving is shaping up to be a good one. Now, just continue to rest as much as possible to make sure that it is pain-free, too.

    • John, Pasties originated on the west coast of England and were know as Cornish Pasties. They were eaten by the miners and the crust was made thick so they could use it to eat the pie and then throw away as their dirty coal black hands made that bit uneatable!

      • I’ve heard that, though these are a staple of the Finns that live up there. Mom learned to make them from a family that moved from that area. It’s very possible that the Finns learned to make them from British miners in the area. Then, too, the Finns have their own meat pies. All I really know is that they’re delicious.

      • Yes! And the immigrant miners who made their homes in America did the same here because their hands were dirty! Isn’t history interesting!

  19. The pie looks grand, lovely colours. How nice of your neighbour to come by, sounds like karma to me.

  20. I like the idea of the pie with the muddled yolks.
    Although I am a really sweet person 🙂 a pie is not my ideal in that direction.

  21. Your good deeds from earlier in the week paid off when your neighbour came to your aid. Enjoy watching the guys work for the next few days. Do you think you could play helpless Hannah for the duration?

    • not a chance, already boys are sniffing about in the kitchen hoping to unearth home cooked goodies..hpefully I can spend some time in there tomorrow.. c

  22. Amazing….just toss in the eggs and muddle!! Talk about one pan easy!! So perfect of you to post this as I plan my weekend brunch menu!!

  23. Your lovely recipe came at a just the right time . As usual I have more eggs on hand than I will be able to use this month. Since I am one of those odd people who has never had a fondness for peas, I will saute some spinach and mushrooms with a bit of garlic in the same pan I cook the bacon in. That should be an acceptable substitute for the peas & add some nice texture. l’ll make your dough on Saturday and surprise everyone with this wonderful pie Sunday morning for brunch. A favorite French bistro of mine serves something similar to your pie in the Spring using slivered black forest ham in place of the bacon, top the eggs off with fresh roasted asperagus drizzled with a bit of decadent hollandaise sauce on top. The best part about your recipe is that there are so many ways to change it up depending on what ingredients you have on hand & your taste preferences.
    Thanks for the inspiration.

  24. What an interesting conversation! OK, coming from Estonia I was brought up on what Chgo John has mentioned ~ meat or cabbage/egg filled pirukad/piroshki, call them what you will – and they do look like smaller Cornish pasties [softer and more filling! often deepfried and not baked! very thin yeast dough! i find the Cornish somewhat thick-skinned and dry in comparison!]. They are ‘party food’ from Russia thru’ the Baltics thru’ to Scandinavia and Poland!! Always made for Christmas – fatty but very, very yummy!! So John, Finns yes, but not just the Finns 🙂 ! Yes, In Oz a pie IS savoury for me also – being a health ‘nut’ I won’t touch those made outside home or any sweet ones, but Celi’s pie is fresh, filling and appetizing made with homegrown ingredients and sans all the gooey ‘gravy’!!!!. DO like that raw onion at the base!!!! . . . and glad that TTT will provide with another pair of hands and some interesting tabletalk: hope he is enjoying the Services!!

    • he seems to have fund his niche, which is great. I must look up your little pirukad/piroshki .. they sound very tasty and i LOVE deep fried food! have a lovely evening eha.. c

      • Give me a couple of days ~ I’ll email you a few tested and true ones after I translate ’em 😉 !

    • Mmmmm….piroshki! We have Russians here in ND!!! Swedes, Norwegians, Danish, Scots, and Germans settled here. I have a fondness for ethnic foods and love the diversity here in the States! I love knishes too! And hand pies and turnovers! Pie!!!! Pie!!! So many different pies! Yum to all!!! LOL It is all in the hand of the baker as to whether they hit the spot or not! Just a little taste eh? You like yes? No? Okay. 🙂

  25. Looks delicious. I’m amazed at seeing the raw eggs in the pie like that. Something I’ve never heard of, but will have to try one day. I’ve only every made apple pie. I really must get more adventurous in cooking again, but as a ‘single’, lots of cooking doesn’t seem worth the effort for just one.

    • They cook up very nicely, I used to make tiny versions when i lived alone. one for dinner and one for lunch the next day.. c

  26. I love the sight of all those orange yolks added whole to the pie. Ah, bacon and egg pie — the beach — picnics — summer — aunts and uncles and cousins. I can go down a nostalgia trail very easily on this one. Glad you are moving with care. Those bones of yours need to knit back together across the hairlines without any sudden jolts. I hope you have plenty more serendipity, the way you did today – isn’t that a playful and happy word. Serendipity to you.

  27. Have spent an hour or so catching up on all your posts while I was out of the country. So sorry to hear that you were hurt in a storm. Happy to read this on this post that at little loving help came your way. 🙂

  28. Your pie looks delicious! I’m not a big sweet pie fan though my mom made the best ever lemon meringue! I prefer my apples in a cobbler along with a few craisins for tartness. What I’m really wondering is what kind of processor do you have? I’ve been looking but there are so many and I really have no place to put a big “honkin'” one. I do have a blender and a stand mixture so maybe they would work as well as a processor? Sometimes all those helpful gadgets are more of a bother than anything else. Wishing you a speedy recovery, I know how aggravating it is when you WANT to and CANNOT!

  29. Forgot, kudos to your neighbor. A good neighbor is worth more than gold. When i had what I thought was an overly fat new mare present me with a surprise foal in the mud I saw my neighbor at her mail box down the road. I stood on the front porch and yelled and she came running, no questions asked, no hesitation at all and we got mom and baby up and tucked in a nice warm stall. Now THAT’S a wonderful neighbor.

    • What a lovey surprise for you and your neighbour. My FP is a little cuisanart.. cost about 30 dollars and fits in the bottom drawer. perfick. c

  30. I must make this pie with the peas and onion…mmm. I have made similar individual small tarts with bacon, whole egg and shallots which are great picnic food.
    Apparently there is controversy as to if the pie is Australia’s national dish, but if not, it’s certainly iconic, although it might be fair to say the Kiwi’s affection is greater, as I’ve not seen a pie shop at Sydney airport, and if I did it’s probably not the place I’d indulge in one.
    Just a few weeks ago the G.O. visited a country produce market during a weekend away, where there was much wonderful food on offer but we both knew as soon as we saw the homemade pie stall, that was our breakfast – a rabbit pie for me and two duck pies for the G.O. – no sauce.
    Glad the resting is working, and that your neighbor was able to help 🙂

  31. When I think of pies I think of savoury ones first too. Trying to explain to a Canadian recently what a steak and kidney pudding was proved tricky. Chicken pie I make a lot – but I really like the look of your eggs, what a clever idea.

  32. In Philadelphia and Brooklyn (and probably most of the Italian parts of the NE corridor, but those are the places I’ve lived) a ‘pie’ without any qualifier is a pizza. That one confused me a lot when I first heard it! I love and welcome every kind of pie, I think I have yet to meet one I don’t like 🙂

  33. Your Bacon and Egg Pie looks and sounds delicious. And another angel was sent to your aid!

  34. When we were in Rotorua painting houses, we would walk to the corner shop and buy Steak and Cheese pies, they were divine !! Love the idea of adding the eggs the way you do, must try that.

  35. Pingback: Holiday cooking and freedom from the tyranny of food photography | The Daily Cure

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