Classic Australian Bacon and Egg Pie
A nostalgic savory pie filled with smoky bacon and tender eggs encased in a flaky golden pastry, perfect for brunch or a hearty snack. This australian-inspired breakfast ready in about 65 minutes layers (about 8 oz) bacon rashers, peeled and halved hard-boiled eggs, medium (about 6 oz), finely diced 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 410 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 (450 g), store-bought or homemade shortcrust pastry
- 8 slices (about 8 oz) bacon rashers
- 4, peeled and halved hard-boiled eggs
- 1 medium (about 6 oz), finely diced onion
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, for brushing milk
- 1 tbsp, for dusting all-purpose flour
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly flour a work surface and roll out 3/4 lb of shortcrust pastry into a 12-inch circle for the base.
- Step 2: In a skillet, melt 2 tbsp butter over medium heat. Add 1 medium finely diced onion and sauté for 5 minutes until translucent and fragrant. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 3: Line a 9-inch pie dish with the pastry base, pressing it firmly into the edges.
- Step 4: Layer 8 slices of bacon evenly over the pastry base, then scatter the sautéed onions on top.
- Step 5: Arrange 4 halved hard-boiled eggs cut side up evenly over the filling.
- Step 6: Roll out the remaining 1/4 lb pastry into a circle large enough to cover the pie. Place it over the filling, sealing the edges by pressing with your fingers or a fork.
- Step 7: Brush the top crust with 2 tbsp milk for a golden finish and cut small slits in the top to vent steam.
- Step 8: Bake in the oven for 35-40 minutes until the pastry is golden brown and crisp. Let rest for 10 minutes before slicing and serving.
Frequently asked questions
How long does Classic Australian Bacon and Egg Pie 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 Classic Australian Bacon and Egg Pie?
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 Classic Australian Bacon and Egg Pie?
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 Classic Australian Bacon and Egg Pie 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 Classic Australian Bacon and Egg Pie?
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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