Bacon and Egg Pie with Shortcrust Pastry
A comforting Australian classic featuring smoky bacon and creamy eggs encased in buttery shortcrust pastry, perfect for brunch or a hearty snack. This australian-inspired breakfast ready in about 70 minutes layers (for base and lid) shortcrust pastry, chopped bacon rashers, large eggs 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 (for base and lid) shortcrust pastry
- 8 slices, chopped bacon rashers
- 4 large eggs
- 1 medium, finely diced onion
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp butter
- 1/4 tsp mustard powder
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.
- Step 2: In a skillet, melt 1 tbsp butter over medium heat. Add 1 medium finely diced onion and sauté for 5 minutes until softened and translucent.
- Step 3: Add 8 chopped bacon rashers to the skillet and cook for 4-5 minutes until lightly browned and fragrant. Remove from heat.
- Step 4: In a bowl, whisk together 4 large eggs, 1/2 cup milk, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp mustard powder until combined.
- Step 5: Spread the bacon and onion mixture evenly over the pastry base, then pour the egg mixture on top.
- Step 6: Roll out the remaining pastry and cover the pie, sealing edges by pressing with a fork. Cut small vents in the top pastry to allow steam escape.
- Step 7: Bake for 40-45 minutes until the pastry is golden and the egg filling is set but still slightly wobbly.
- Step 8: Let cool for 10 minutes before slicing and serving warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bacon and Egg Pie with Shortcrust Pastry take to make?
Total time is about 70 minutes (20 min prep + 50 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 Shortcrust Pastry?
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 Shortcrust Pastry?
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 Shortcrust Pastry 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 Shortcrust Pastry?
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.
