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This New Zealand bacon and egg pie recipe delivers the ultimate comfort food experience with its flaky pastry and hearty, smoky filling. đ The secret lies in crispy bacon layered with perfectly cooked eggs and a rich, savory gravy that binds everything together.
I've perfected this recipe after countless trials in my grandmother's kitchenâwhere we always made pies for Sunday lunches.
The crust is the foundation, made with simple ingredients like flour, butter, and a touch of salt to create that signature flaky texture Kiwi pies are famous for. Inside, crispy bacon and tender eggs create a filling so satisfying it disappears quickly.
The gravy ties it all together, adding depth and moisture that keeps the pie delicious even when reheated.
What makes this recipe special is the balance of texturesâcrispy crust, tender filling, and that rich gravy that makes every bite unforgettable. It's the kind of dish that's perfect for family gatherings or a cozy weeknight dinner.
The aroma alone will have everyone heading to the kitchen, eager to taste the first slice.
Pair it with a simple tomato sauce or a fresh green salad to round out the meal. Once you try this recipe, you'll understand why bacon and egg pies are a beloved staple in New Zealand kitchens. Let's get started on making yours!
Ingredients for bacon and egg pie recipe new zealand
Six simple ingredients for the crust, plus a handful more for that smoky filling.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour đž | 4 cups | For flaky crust texture |
| Unsalted Butter đ§ | 1 ½ cups | Cold, cubed for pastry |
| Ice Water đ§ | ½ cup | For dough elasticity |
| Salt đ§ | 1 ½ tsp | Fine sea salt preferred |
| New Zealand Bacon đĽ | 1 ½ lb | Crispy, thick-cut preferred |
| Large Eggs đĽ | 6 whole | Fresh, room temperature |
| Whole Milk đĽ | ½ cup | Full-fat for richness |
| Chicken or Vegetable Stock đ˛ | 1 cup | Homemade or high-quality |
| All-Purpose Flour đž | 2 tbsp | For gravy thickening |
| Black Pepper đśď¸ | ½ tsp | Freshly cracked preferred |
| Fresh Parsley đż | Âź cup | Chopped, for garnish |
| Baking Powder đ | 1 tsp | For crust lift |
The bacon is non-negotiableâNew Zealand bacon has that perfect smokiness, but any good thick-cut bacon works. County Fresh or Oscar Mayer are solid choices if you're in the US. Look for slices that are at least 1/4-inch thick so they stay crispy. I always buy extra because crispy bacon makes everything better. The eggs? Fresh is keyâthey should float in water if you're unsure. For the flour, King Arthur or Gold Medal are my go-tosâthey give that signature flaky texture Kiwi pies are famous for. And don't skip the ice waterâit keeps the dough from getting gummy.
No New Zealand bacon? Canadian bacon or thick-cut American bacon works in a pinch, but it won't have that same smoky depth. Short on eggs? Use 3 extra-large eggs instead of 6 large onesâthey're bigger. The stock can be vegetable or chicken, but don't use bouillon cubes. They add weird aftertastes. For the gravy, if you hate lumps, mix the flour with cold butter first before stirring into the hot liquid. Trader Joe's has great bacon and stock if you're stocking upâboth keep well for weeks in the freezer.
The dough keeps best wrapped in plastic for 2 days in the fridge, or you can freeze it for 3 months. The filling? Assemble the pies and refrigerate for up to 24 hours before bakingâthis lets the flavors meld. Once baked, they reheat beautifully. 350°F for 10-15 minutes in the oven with foil over the top if they're cold. I always make a double batchâleftovers freeze well for 2 months. Just thaw overnight in the fridge before reheating.
Why You'll Love This Recipe
- No-Fuss Dough: Honestly, the crust takes five minutesâjust mix flour, butter, ice water, and salt until it holds together. No rolling pins required; I just pat it into the pan with my hands like Iâm shaping a pancake.
- Salty Crispy Magic: That New Zealand baconâthick-cut, smoky, and perfectly saltyâgets baked right into the crust. The edges turn golden while the filling stays rich, like a hug from a breakfast you didnât know you needed.
- Brunch or Lunch: Between us, this pie works anytime. Serve it warm for a lazy Sunday brunch, or let it cool and pack slices for a no-fuss workday meal. My partner even sneaks leftovers for his lunchboxâno judgment here.
- Budget Breakfast Win: Flour, butter, baconâthatâs it. No fancy cheeses or herbs, just pure, satisfying flavor that stretches across multiple meals. Iâve fed four people for under $15, and they all asked for seconds. (Yes, even the picky eater.)
Step-by-step instructions for bacon and egg pies
Let's make these classic Kiwi pies with a golden crust and rich, smoky filling.
đ¨âđł Step 1: Make the Flaky Pastry Dough
Cut the 1.5 cups Unsalted Butter into ½-inch cubes and chill for 30 minutes to firm up. In a large bowl, whisk together the 4 cups All-Purpose Flour, 1.5 tsp Salt, and 1 tsp Baking Powder. Add the cold butter cubes and work them into the flour using your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces.
Gradually add the 0.5 cup Ice Water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Don't overmixâjust until it forms a shaggy mass. Turn it out onto a lightly floured surface and knead lightly for 30 seconds until smooth. Wrap in plastic and chill for 1 hour to firm up.
đŞ Step 2: Prepare the Smoky Filling
Cook the 1.5 lb New Zealand Bacon in a large skillet over medium heat until crispy, about 10-12 minutes. Remove the bacon and set aside, leaving the fat in the pan. Chop the bacon into ½-inch pieces and set aside for the filling.
In the same skillet, pour in the 1 cup Chicken or Vegetable Stock and scrape up all those delicious browned bits from the bottom. Bring to a simmer and let it reduce by half, about 3-4 minutes. In a separate bowl, whisk together the 6 whole Large Eggs, 0.5 cup Whole Milk, and 0.5 tsp Black Pepper. Slowly whisk in the reduced stock mixture to create your custard filling.
đł Step 3: Assemble the Pies
Preheat your oven to 375°F. Roll out the chilled dough on a floured surface to about â -inch thickness. Cut into 6-inch circles using a round cutter or plate. You should get about 6 circles from the dough. Place each circle in a greased mini pie mold or muffin tin.
Fill each pastry shell with about â cup of the egg mixture, then top with about Âź cup of the chopped bacon. Fold the edges of the pastry up and over the filling, pinching to seal completely. Brush the tops with a little beaten egg for a golden finish.
đĽ Step 4: Bake to Golden Perfection
Bake the pies for 25-30 minutes until the crusts are deep golden brown and the filling is just set. The centers should still be slightly jigglyâthis ensures they stay creamy. If the tops brown too quickly, tent with foil.
Remove from the oven and let cool for 5 minutes. Sprinkle with the 0.25 cup Fresh Parsley just before serving. These pies are best enjoyed warm, straight from the oven, with that crispy crust and rich, smoky filling melting together.
đĽ Step 5: Make the Gravy (Optional)
While the pies are cooling, use the bacon fat from your skillet to make a quick gravy. Add 2 tbsp All-Purpose Flour to the skillet and whisk for 1 minute to cook out the raw flour taste. Slowly whisk in ½ cup milk and bring to a simmer until thickened, about 2-3 minutes. Serve the gravy alongside the pies for dipping.
Pro Tips For Making Bacon And Egg Pie Recipe New Zealand
- CRANK THE HEAT HIGH: That NZ bacon needs a screaming-hot panâno simmering, no "gentle cooking." I learned this the hard way when my first batch turned out chewy instead of crisp. Get it crackling in 2-3 minutes, then pull it out and let it rest on paper towels. Thatâs when the fat renders properly and the crust stays golden.
- CHILL THE BUTTER FIRST: Cold butter in the pastry makes all the differenceâespecially with NZ baconâs rich fat. Cut the unsalted butter into the flour with ice water and a handful of ice cubes (yes, even if youâre impatient like me). The dough stays flaky, and the bacon wonât steam the filling when you blind-bake.
- DONâT OVERWORK THE DOUGH: This isnât a croissantâhandle it like a nervous cat. Once the butterâs incorporated, press it into the flour just until it holds. Overmixing = tough crust. Roll it out once, then fold it once (like a letter) before chilling. Trust me, the layers matter more than perfection.
- SALT THE BACON WATER: Skip the pre-salting step on NZ baconâitâs already cured with enough salt. Instead, add a teaspoon of salt to the water when you poach the eggs (if using runny yolks). The baconâs fat will crisp up better, and the eggs wonât taste bland against the smoky flavor. (Your future self will notice.)
Essential equipment for bacon and egg pie recipe new zealand
Pastry Tools
You donât need a fancy setupâjust a few basics. A 12-inch rolling pin (I love the OXO Good Grips one) helps flatten the dough evenly without tearing. For shaping, grab a round cutter or even a large glassâjust make sure itâs 6 inches wide for perfect circles.
A pastry brush (like the Norpro brand) is key for brushing egg wash on the crust before baking. đž
Baking Essentials
A 9x9-inch baking dish or mini pie molds (I use Wilton silicone ones) are perfect for individual pies. Preheat your oven to 375°Fâa digital thermometer (like Thermoworks) ensures accuracy.
For crispy bacon, a 12-inch cast-iron skillet (like Lodge) works bestâit holds heat evenly. Donât forget a cooling rack to prevent soggy bottoms. đĽ
Mixing & Measuring
Accurate measurements matter! A stainless steel measuring cups set (like OXO) keeps flour and butter precise. For the custard filling, a whisk (I prefer Cuisinart) blends eggs and milk smoothly.
A fine-mesh strainer helps sift flour for the gravy, avoiding lumps. A kitchen scale (optional but helpful) ensures 1.5 cups butter is exactâno guesswork! âď¸
Optional Upgrades
Want to take it further? A pie crust shield (like Wilton) prevents over-browning while baking. For reheating leftovers, a microwave-safe plate (with a damp paper towel) keeps the filling creamy.
A food processor speeds up dough prep if youâre making extra. I keep these on hand for big batchesâno stress! đŤ
Storage Solutions
Store unbaked pies in an airtight container (like Rubbermaid) for up to 24 hours in the fridge. For long-term, freezer bags (with labels!) keep them fresh for 3 months.
A sharp knife (like Victorinox) cuts through the crust cleanly when serving. Keep a small bowl** nearby for gravy dippingâtrust me, itâs a game-changer. đĽŤ
Nutrition facts
Frequently asked questions
Can I make these pies ahead of time?
Assemble the pies and refrigerate them for up to 24 hours before baking. For longer prep, freeze unbaked pies (wrapped tightly) for 3 months. Bake straight from frozen, adding 5-10 minutes to the cooking time. The crust stays flaky and the filling reheats beautifullyâjust cover with foil if needed.
What's the secret to a flaky crust?
Cold butter is key! Keep your butter cubes firm but not rock-hard (chill for 30 minutes max). Work quickly when rolling the dough and avoid overmixingâjust until the dough comes together. The ice water helps create steam pockets during baking, which gives that signature flakiness. Don't skip the 1-hour chill before rolling!
Can I use store-bought puff pastry instead?
Yes, but you'll lose that homemade texture. If using puff pastry, fold it around the filling like a pocket rather than pinching edges. Bake at 375°F for 20-25 minutesâpuff pastry browns faster. For best results, use a high-quality brand like Pepperidge Farm or St. Pierre. The crust will be lighter but still delicious!
How do I fix runny filling?
Underbaked pies cause runny centers. Always bake until the crust is golden and the filling is just set (centers should jiggle slightly). For reheating, cover with foil and warm at 350°F for 10 minutes. If still runny, bake uncovered for 5 more minutes. Never microwaveâit turns the filling rubbery. The secret is baking until the crust is perfect, not the filling!
What's the best way to serve these?
Serve warm with the homemade gravy for dipping! Pair with a simple tomato sauce or cucumber salad to cut the richness. For a Kiwi touch, add steamed greens or buttered peas. These pies are perfect for Sunday lunches, picnics, or football game snacks. The aroma alone will bring everyone to the table!