Can I make this pie ahead of time?
Yes, you can assemble the pie and refrigerate it for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if baking from cold.
BREAKFAST
New Zealand Bacon and Egg Pie with Tomato Relish
This hearty New Zealand Bacon and Egg Pie is a classic comfort food, perfect for breakfast or a casual meal. Flaky pastry encases a savory filling of bacon, eggs, and cheese, complemented by a tangy homemade tomato relish.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 375°F/190°C. Lightly grease a 9-inch pie dish.
02
On a lightly floured surface, roll out one sheet of puff pastry and carefully line the pie dish, allowing some overhang. Trim any excess pastry.
03
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced bacon and cook for 5-7 minutes until crispy. Drain excess fat and set aside.
04
Sprinkle half of the cooked bacon and half of the grated cheddar cheese evenly over the bottom of the pastry-lined pie dish. Crack the 6 eggs directly over the bacon and cheese.
05
Sprinkle the remaining bacon, cheese, and chopped chives over the eggs. Season lightly with salt and black pepper.
06
Roll out the second sheet of puff pastry and place it over the filling. Trim the edges and crimp them together with the bottom pastry to seal the pie. Cut a few small slits in the top pastry to allow steam to escape.
07
Bake the pie in the preheated oven at 375°F/190°C for 40-45 minutes, or until the pastry is golden brown and puffed, and the eggs are set. Let the pie cool for 10 minutes before slicing.
08
Serve warm with a generous dollop of tomato relish on the side.
About This Recipe
This hearty New Zealand Bacon and Egg Pie is a classic comfort food, perfect for breakfast or a casual meal. Flaky pastry encases a savory filling of bacon, eggs, and cheese, complemented by a tangy homemade tomato relish.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, brush the top of the pie with an egg wash (1 egg beaten with 1 tablespoon of water) before baking to achieve a beautiful golden sheen. Ensure your pastry is well-chilled before working with it to prevent it from becoming too soft.
Easy Substitutions
You can substitute streaky bacon with ham or smoked chicken. For a vegetarian option, use sautéed mushrooms and spinach instead of bacon. Any firm cheese like Gruyere or Swiss can replace cheddar. If fresh chives are unavailable, use 1 teaspoon of dried chives or finely chopped green onions.
Storage & Reheating
Store leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in a microwave or a warm oven until heated through.
Serving Suggestions
Serve this pie with a fresh green salad for a light lunch, or alongside roasted kumara (sweet potato) for a more substantial meal. It's also excellent cold for picnics or packed lunches. A side of baked beans or a simple fruit salad would also complement it well.
Common Mistakes
1. Overfilling the pie: Too much filling can make the pie difficult to seal and prone to bursting. Ensure you leave enough space for the top pastry. 2. Not sealing the edges properly: This can lead to the filling leaking out during baking. Crimp the edges firmly. 3. Overcooking the eggs: The eggs can become rubbery if baked for too long. Keep an eye on the pie and remove it once the pastry is golden and the eggs are just set. 4. Not draining bacon fat: Excess fat can make the pie greasy. Always drain the cooked bacon thoroughly.
Frequently Asked Questions
Can I freeze this pie?
You can freeze the unbaked pie. Wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the refrigerator overnight before baking as directed.
What kind of tomato relish should I use?
A chunky, slightly sweet and tangy tomato relish works best. Homemade is ideal, but a good quality store-bought relish is perfectly fine.
MORE TO KNOW
The key to a great bacon and egg pie is not to overcook the eggs. They should be just set, not rubbery. The residual heat from the pie will continue to cook them slightly after it comes out of the oven. If you prefer a softer egg yolk, you can pre-cook the bacon and cheese, then crack the eggs in the pie and bake for a shorter time, or until the whites are set and yolks are still runny.
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