Waranga News

The Ultimate Egg and Bacon Pie

The Ultimate Egg and Bacon Pie image


  • Leek Mixture
  • 1 tblsp butter
  • 2 cups of sliced and washed leeks
  • 3-4 cloves of garlic, minced
  • ½ tblsp chilli flakes
  • pinch of salt
  • 1 tblsp Worcestershire Sauce
  • Bacon and Egg Mixture
  • Puff pastry as per last edition of Cooks’ Column OR three sheets of ready-made puff pastry.
  • 340g smoked thick-cut bacon, cut into 1cm strips.
  • 9-10 eggs (1 yolk is reserved for the egg wash)
  • 85g Strong flavoured cheese (grated) – e.g. Monterey Jack, vintage cheddar. Salt and pepper to taste.


  • Leek mixture
  • Melt butter in saucepan over medium heat.
  • Add garlic, leeks, pinch of salt and chilli flakes and cook until leeks soften, stirring frequently.
  • Once the leeks soften, stir in Worcestershire sauce.
  • Allow to cool down slightly.
  • Method - Bacon and Egg Pie
  • Place a heavy sheet pan in the middle of your oven and preheat oven to 200º C.
  • Butter a large casserole, deep dish including the top edges as the pastry will puff up over the edge.
  • Dust the work surface and roll out about 400-425gm of the pastry (to fit the bottom of the casserole dish), about 2mm thickness.
  • Roll the remaining pastry to fit the top of the pie, about 3mm in thickness.
  • Cover with plastic wrap and set aside.
  • Fit pastry into the dish hanging it over the edges.
  • Prick the pastry base with a fork.
  • Put about 1/3 bacon on the bottom of the pie.
  • Break 2 eggs into the pie dish and use a fork break the yolks and spread the eggs over the base.
  • Break an extra egg, reserve the egg yolk.
  • Add the white to the pie.
  • Break in the rest of the eggs, keeping the yolks whole and spacing them over the dish.
  • Season with salt and pepper.
  • Dollop ½ the leek mixture over the eggs, then the rest of the bacon, add rest of the leeks and finally the grated cheese.
  • Brush the edge of the pie with water, place the top pastry sheet pressing the edges to seal.
  • Roll the overhang to create a ridge along the edge of the pie, and crimp to seal.
  • Brush top of pie with reserved yolk mixed with 1 tbspn water.
  • Make 5 slits in the pie before placing in preheated oven on the hot baking tray.
  • Lower the heat to 190ºC and cook for about 50 minutes.
  • Best enjoyed warm served with tomato relish.