Bacon and Egg Pie with Flaky Pastry Crust
A comforting Australian classic featuring smoky bacon and eggs baked in a buttery pastry crust. This australian-inspired breakfast ready in about 65 minutes layers chopped bacon rashers, peeled and quartered hard-boiled eggs, medium, finely chopped onion into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 400 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb (enough for top and base) shortcrust pastry
- 8 slices, chopped bacon rashers
- 4 peeled and quartered hard-boiled eggs
- 1 medium, finely chopped onion
- 2 tbsp butter
- 1/2 cup milk
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large beaten for glaze egg
Instructions
- Step 1: Preheat oven to 375°F (190°C). Roll out half of the 1 lb shortcrust pastry and line a 9-inch pie dish, trimming excess edges.
- Step 2: In a skillet, melt 2 tbsp butter over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until softened. Stir in 2 tbsp all-purpose flour and cook for 1 minute to form a roux.
- Step 3: Gradually whisk in 1/2 cup milk, stirring constantly until thickened and smooth. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 4: Remove sauce from heat and stir in 8 chopped bacon slices. Pour half of this mixture into the pastry-lined dish. Arrange 4 quartered hard-boiled eggs evenly on top, then pour over remaining bacon sauce.
- Step 5: Roll out remaining pastry and cover the pie. Seal edges by pressing with a fork. Brush top with 1 beaten egg.
- Step 6: Bake for 40-45 minutes until pastry is golden brown and filling is bubbling. Let rest 10 minutes before serving.
Frequently asked questions
How long does Bacon and Egg Pie with Flaky Pastry Crust take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Bacon and Egg Pie with Flaky Pastry Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Bacon and Egg Pie with Flaky Pastry Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bacon and Egg Pie with Flaky Pastry Crust for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bacon and Egg Pie with Flaky Pastry Crust?
Australian breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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