Classic Bacon and Egg Pie with Puff Pastry
A comforting Australian savory pie filled with smoky bacon, creamy eggs, and cheese encased in flaky puff pastry. This australian-inspired breakfast ready in about 65 minutes layers sheet (9-inch) shortcrust pastry sheet, sheet (9-inch) puff pastry sheet, rashers, chopped bacon rashers 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 450 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 sheet (9-inch) shortcrust pastry sheet
- 1 sheet (9-inch) puff pastry sheet
- 8 rashers, chopped bacon rashers
- 4 large, peeled and quartered hard-boiled eggs
- 1 medium, finely chopped onion
- 1 cup grated cheddar cheese
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg beaten with 1 tbsp milk for glaze milk
Instructions
- Step 1: Preheat oven to 375°F. In a skillet, melt 2 tbsp butter over medium heat, add 1 medium finely chopped onion and sauté for 5 minutes until translucent and fragrant. Add 8 chopped bacon rashers and cook for another 5 minutes until lightly browned.
- Step 2: Line a 9-inch pie dish with 1 sheet of shortcrust pastry, pressing it into the edges. Layer the cooked bacon and onion mixture evenly. Arrange 4 quartered hard-boiled eggs evenly over the bacon. Sprinkle 1 cup grated cheddar cheese on top, then season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 3: Cover the pie with 1 sheet of puff pastry, trimming excess and pressing edges to seal. Brush the top with a glaze made from 1 beaten egg mixed with 1 tbsp milk. Cut a small slit in the center for steam to escape. Bake for 35-40 minutes until golden and puffed. Let rest 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Classic Bacon and Egg Pie with Puff Pastry 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 Bacon and Egg Pie with Puff 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 Classic Bacon and Egg Pie with Puff 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 Classic Bacon and Egg Pie with Puff 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 Classic Bacon and Egg Pie with Puff 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.
