Bacon and egg pie
A hearty and flavorful meat pie wrapped in buttery homemade pastry, filled with pork, bacon, cheddar, cream cheese, and whole eggs. Perfect served hot or cold, ideal for picnics, lunches, or casual gatherings.
Updated : 15 July, 2025
Easy
About 30 min.
Ingredients
For the rich shortcrust pastry
275 grams
Flour
pinch
Salt
135 grams
Butter
1
Eggs
1 teaspoon
Lemon juice
For the filling
1 tablespoon
Vegetable oil
1
Onion
1
Garlic
200 grams
Bacon
200 grams
Pork loin
5
Eggs
100 grams
Cream cheese
100 grams
Cheddar
1 tablespoon
Chives
1
Eggs
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start by preparing the pastry: combine the flour and salt in a bowl, then add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. This can also be done in a food processor or stand mixer, then transferred to a bowl.
Step 2
In a separate small bowl, mix the egg with lemon juice and three tablespoons of water. Make a well in the flour mixture and gradually add the egg mixture, using a table knife to bring the dough together. Once the dough starts to hold, gently knead it into a ball by hand. Wrap in cling film and refrigerate for about 30 minutes to rest.
Step 3
For the filling, heat oil in a large frying pan over medium-low heat and cook the onion and garlic gently for about 8 minutes until soft. Add the bacon and pork, increase the heat slightly, and cook for about 10 minutes, allowing any excess liquid to evaporate. Set aside to cool completely.
Step 4
Preheat the oven to 200C.
Step 5
Beat two of the eggs with the cream cheese until smooth, then stir in the cheddar and chives. Season with salt and pepper before mixing in the cooled meat.
Step 6
When ready to assemble the pie, roll out two-thirds of the pastry and use it to line a cake tin. Roll out the remaining third to form the lid. Spoon the filling into the pastry case, then make three small indentations in the mixture and crack the remaining eggs directly into these wells.
Step 7
Brush the pastry rim with beaten egg, place the pastry lid on top, and press to seal the edges. Trim off any excess and brush the top with more beaten egg. Make a small steam hole in the center.
Step 8
Bake for 50-55 minutes, or until the pastry is golden brown. Let the pie rest for at least 15 minutes before slicing. This savory pie is delicious served either hot or cold.