Best Ever Bacon 'n' Egg Pie


Recipe by Martha Mac

If you’re entertaining guests this long weekend have then make sure you have this bacon and egg pie on hand, quick to prepare and tastes delicious!  


1 Dozen Eggs
250g Streaky Bacon
4 sheets of Flaky Puff Pastry
1/2 cup full milk or cream
1/4 cup frozen peas
Salt and Pepper
A punnet of cherry/angel tomatoes (optional)


1. Preheat a baking tray in a fan oven 200C Conventional 200C – this helps cook the bottom.

2. Join 2 sheets pastry to fit a 26x26cm baking dish – you may need to cut and paste to fit your baking dish.

3. Cut bacon into small pieces and cook to your liking in a frying pan

4. Put the bacon on top of the pastry.

5. Break 5 whole eggs on top of the bacon then pierce the yolks just a little with a fork.

6. Whisk 6 eggs with the milk, season with salt and pepper and put on top.

7. Scatter the peas over the top.

8. If using tomatoes, place on top and push gently into the mixture.

9. Then join the other 2 pastry sheets to fit the top, put a little cut in the top so any steam can escape.

10. Mix the remaining egg with a little water and brush over the top.

11. Place in the oven on top of the baking tray and bake for 15 mins at 200C then turn down the oven to 180C and continue cooking until puffed and golden 30 – 40 mins.

Recipe by Martha Mac