Bacon and Egg Pie
Bacon and egg pie is a New Zealand institution, a fixture of school lunchboxes, picnics, and roadside bakeries for generations.
A humble Kiwi classic — a shortcrust pie filled with bacon, egg, and onion, baked until set, traditionally sliced and eaten cold at picnics and family gatherings.
Ingredients
Method
Line a pie dish with one sheet of pastry.
Fry bacon and onion until just softened, then scatter over the pastry base.
Beat eggs with milk and chives, and pour over the bacon and onion.
Top with the second pastry sheet, seal the edges, and bake at 180C for 35-40 minutes until golden and set. Cool before slicing, or serve warm.
Let the pie cool for at least 20 minutes before slicing — it firms up as it cools, giving cleaner slices.
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