• 4 sheet flaky pastry
  • 6 rashers bacon, roughly chopped
  • 8–10 eggs
  • ½–¾ cup Wattie's Frozen Baby Peas
  • 1 egg, beaten, or 2 Tbsp milk
  • Wattie’s Tomato Sauce to serve
  1. Preheat oven to 200°C (fan assisted). Lightly grease a 24 cm x 20 cm ovenproof dish.
  2. Place 2 sheets of pastry on a lightly floured board, one on top of the other. Using a rolling pin, roll out the pastry large enough to line the base and sides of the dish. Scatter over half the bacon. Crack the eggs on top, breaking the egg yolks if wished. Season with salt and pepper before scattering the Wattie’s frozen Baby Peas and remaining bacon.
  3. Brush the edges where the pastry will join with beaten egg or milk. Roll the remaining 2 sheets of pastry and lay 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 steam to escape.
  4. Bake for 35–40 minutes. Serve with Wattie’s Tomato Sauce.

Top Tips

  • Make sure the dish is not too deep. The filling should be close to the top of the dish before laying over the pastry to avoid the pie sinking during cooking.
  • Replace the pastry sheets with a 400g block of frozen and thawed flaky pastry. Roll out ⅔ to line the base and sides and the remaining ⅓ for the top.

Made With

Rate and Review

14 Ratings

Reviews (14)

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
Yum

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

Denise's Review | Rating

Good

Jennifer Bell's Rating
Kevin's Review | Rating

Very yummy