Spaghetti and Egg Pies

Spaghetti and Egg Pies
Serves 6 Prep Time 15 minutes Cook Time 15-20 minutes


  • 3 sheets frozen flaky puff pastry
  • 2 rashers bacon, chopped (optional)
  • ½ cup grated tasty cheese (optional)
  • 420 g can Wattie’s Spaghetti
  • 6 eggs


  1. Preheat oven to 190°C (fan bake). Grease 6 extra large muffin tins (200ml capacity).
  2. Using a 13-15cm plate as a guide, cut circles out of the flaky puff pastry sheets, re-rolling the pastry as necessary. Carefully push the pastry circles into the muffin tins.
  3. Divide the bacon and/or grated cheese into the pastry lined tins if wished.
  4. Drain Wattie’s Spaghetti to remove excess sauce and place spoonfuls into the tins. Break an egg into each pie. Season with freshly ground black pepper. Bake for 15-20 minutes, until eggs are just set and pastry cooked. Leave pies in the tins for 5 minutes before removing to serve.


You can substitute Wattie’s Spaghetti with Wattie’s Spaghetti 50% Less Added Sugar*, if preferred.

* Contains 50% less added sugar and 30% less salt than the regular Wattie’s Spaghetti in tomato sauce 420g.