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  • 4 sheets flaky pastry
  • 6 rashers bacon, roughly chopped
  • 8-10 eggs
  • ½ - ¾ cup frozen peas
  • 1 egg, beaten, or 2 Tbsp milk


1. Preheat oven to 200°C. Lightly grease a 24 x 20-cm ovenproof dish.

2. Use 2 sheets of pastry to line the base and sides of the dish. Layer the dish with half the bacon and break eggs on top, breaking the egg yolks if desired. Season with pepper before sprinkling over the peas and the remaining bacon.

3. Brush the edges where the pastry will join with beaten egg or milk. Lay the remaining pastry over the top and seal the edges. Brush the pie top with beaten egg or milk and make a slit in the top to allow the steam to escape.

4. Bake in the preheated oven for 35-40 minutes.


Instead of joining the pastry, sit 2 sheets of pastry on a lightly floured board, one on top of the other, and with a rolling pin roll out until you get the desired size.

Rate and Review

11 Ratings Bacon and Egg Pie

Reviews (11)

Aggie McEvoy's Rating
Sati Pita's Review | Rating

cheap, easy and tasty! first dish i've ever cooked :D

Sharyn Mitchell's Review | Rating

Quick, easy and tasted good! I don't like peas so added some spring onion instead =)

Juanita's Review | Rating

Easy peasey and absolutely delicious ;-)

Steve's Review | Rating

Added a Sieved a can of Wattie,s Tomatoes discarding juice

Steve's Review | Rating

Added just the tomatoes "Wattie,s. "after sieving juice out .Yum

Ali's Rating
Tony's Rating
Anne's Review | Rating

If making bacon and egg pie it pays to put the bacon into the microwave to get some of the water out of it before placing it in the pie otherwise the pie will end up soggie.

Iritana's Review | Rating

I have always made mine this way but I still use the block pastry cut in half and rolled out to fit a dish

Maria's Review | Rating

Do not use peas