Traditional Egg and Bacon Pie with Puff Pastry

A piece of egg and bacon pie with chutney in the background.

Traditional Egg and Bacon Pie with Puff Pastry

You are going to love this traditional egg and bacon pie with puff pastry crust! A creamy, savoury egg filling is dotted with pieces of smoky bacon and tasty cheese and encased in a buttery, flaky puff pastry crust.

5 from 55 votes

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Course: Dinner

Cuisine: Family Meals

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: serves

Calories: 539kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Stove-top or Thermomix
Oven
A loose bottomed pie tin 12cm x 36cm
Frying pan

Ingredients

2 sheets puff pastry defrosted
200 g bacon chopped
1 medium (225g) brown onion diced
75 g (¾ cup) cheddar cheese grated
5 eggs
125 g (½ cup) cream or milk

Metric - US Customary

Instructions

Conventional Method

Preheat oven to 200 degrees celsius fan-forced (390 degrees fahrenheit).
Lightly grease a 12cm x 36cm (5 x 14 inch) loose-bottomed pie or tart tin.
Place one sheet of the puff pastry into the tin and press down. Use the second piece to cover any gaps that remain.
Fry the bacon and onion over medium heat in a frying pan until the onion has softened and the bacon has started to crisp up.
Place the bacon and onion into the tin on top of the pastry.
Sprinkle over half of the cheese.
With a fork, lightly beat the eggs and cream or milk together. Pour the egg mixture into the tin.
Sprinkle over the remaining cheese.
Bake in the oven for 20 minutes or until golden and cooked through. Allow to stand for 10 minutes before serving.

Thermomix Method

Preheat oven to 200 degrees celsius fan-forced (390 degrees fahrenheit).
Lightly grease a 12cm x 36cm (5 x 14 inch) loose-bottomed pie or tart tin.
Place one sheet of the puff pastry into the tin and press down. Use the second piece to cover any gaps that remain.
Place the cheese (chopped unto chunks) into the Thermomix bowl. Grate for 8 seconds, Speed 8. Set aside. Wash and dry the Thermomix bowl.
Place the bacon and onion into the Thermomix bowl. Chop by pressing Turbo 3-4 times (or until chopped to your liking).
Add the olive oil and saute for 4 minutes, 80 degrees, Speed 2 (Reverse). Drain off any excess oil and then place the bacon and onion into the tin on top of the pastry.
Sprinkle over half of the cheese.
In the Thermomix bowl (no need to clean it this time), add the eggs and crream or milk and mix for 10 seconds, Speed 6. Pour the egg mixture into the tin.
Sprinkle over the remaining cheese.
Bake in the oven for 20 minutes or until golden and cooked through. Allow to stand for 10 minutes before serving.

Notes

RECIPE NOTES & TIPS

Puff Pastry – gives the pie a lovely, flaky finish. I’m using ready-made, pre-cut sheets of puff pastry for convenience, but if you prefer you can make your own. In Australia, puff pastry comes in 25cm x 25cm squares that are located in the freezer section of supermarkets and grocers. You will need 2 sheets for this recipe. Alternatively, you can use shortcrust pastry (pie crust) or gluten-free pastry if required.
Make sure the pastry is fully thawed before adding it to the tin, or it will tear.
There is no need to pre-cook (blind bake) the pastry. It will be deliciously crispy without blind baking.
If using a loose-bottomed pie tin, place a tray directly underneath to catch any drips.
I recommend using shortcut bacon for best results, but middle or streaky bacon can also be used. Or, swap for diced bacon. Just make sure it is a good quality bacon for best results.
Bake on the bottom rack of the oven to ensure that the filling cooks through while the pastry turns a nice, golden brown.
Storage - keep any leftovers in the fridge in an airtight container for up to 4 days.
Freezing - egg and bacon pie can be frozen whole, or in individual serves. Allow the pie to cool completely and then wrap the whole pie (or slices) in baking paper and place it into a freezer-safe, airtight container. Freeze for up to 3 months. To thaw, leave in the container in the fridge overnight or sit at room temperature for 2-3 hours.
Reheating - egg and bacon pie can be served hot, or cold. And it can be easily reheated in the oven. To reheat a whole pie, place the pie on an oven tray or pie dish and heat at 180C/356F for around 25-30 minutes, or until heated through. To reheat individual serves, place the slices on an oven tray and heat at 180C/356F for around 10 minutes, or until heated through. Reheating time will depend on the oven and the size of the pie, so check that the pie is heated through before serving. It can also be heated in the microwave, although the pastry won’t be as crisp. To do this, cut the pie into slices first and heat for 1-2 minutes per slice, or until heated through.

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