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Bacon and egg pie

Bacon and egg pie is a classic New Zealand dish featuring buttery, flaky pastry that encases layers of chopped or sliced bacon and whole eggs, typically seasoned simply with salt, pepper, and sometimes grated onion.^[1]^[2] It is baked until the eggs set and the pastry is golden, resulting in a portable, savory pie often enjoyed cold or at room temperature.^[3] The pie traces its roots to British culinary traditions, with an early English recipe for "Egg and Bacon Pie" appearing in Elizabeth Raffald's The Experienced English Housekeeper in 1769, which used shortcrust pastry and was intended to be eaten cold.^[2] In New Zealand, the dish gained prominence in the early 20th century, with the first published local recipe documented in The Wanganui Cookery Book in 1928, employing a similar method of layering uncooked eggs and bacon within pastry.^[2] Its popularity surged through the mid-20th century via the influential Edmonds Cookery Book, first incorporating the recipe in 1955 with additions like onion, and evolving in later editions to include optional ingredients such as cheese or tomato chutney.^[3]^[2] In New Zealand culture, bacon and egg pie holds a cherished place as a versatile comfort food, frequently served at picnics, school lunches, or as a quick family meal, and is emblematic of the country's pie-making heritage influenced by British settlers.^[1]^[2] It features prominently in the annual New Zealand Supreme Pie Awards, where entries in the bacon and egg category are judged for innovation while honoring traditional flavors, underscoring its enduring status as a Kiwi staple.^[1]^[4] Common variations include the addition of leeks, cheese, or even a tomato relish topping, though purists favor the straightforward original.^[3]^[2]

History

Origins in England

The bacon and egg pie traces its roots to 18th-century England, where it emerged as a practical savory dish utilizing everyday ingredients in a pastry enclosure. The earliest documented printed recipe appears in Elizabeth Raffald's influential cookbook The Experienced English Housekeeper, first published in 1769. This recipe, titled "Egg and Bacon Pie to Eat Cold," instructs the cook to steep a few thin slices of bacon overnight in water to draw out excess salt, lay the bacon in the dish, beat eight eggs with a pint of thick cream, a little pepper and salt, and pour the mixture over the bacon before covering with a good cold paste and baking in a moderate oven; the pie is intended to be eaten cold.^[5] The dish evolved from broader medieval traditions of meat pies, which originated as utilitarian "coffyns"—rigid, inedible pastry cases filled with pre-cooked meats or stews to preserve and transport food during an era of limited refrigeration. By adapting these forms for household use, later recipes incorporated accessible farm staples like salt-preserved bacon and fresh eggs, creating a more edible and versatile enclosed pastry suitable for everyday meals.^[6] This emergence aligned with the Georgian era (1714–1830), when advancements in pastry-making—incorporating fats like butter or lard—transformed pies into more palatable and decorative items, while economic shifts made affordable proteins such as pork and eggs widely available for enclosed bakes that maximized nutrition and convenience in modest kitchens.^[6]

Adoption and evolution in the British Commonwealth

The bacon and egg pie arrived in New Zealand with British settlers in the early 19th century, as part of the broader introduction of British meat pie traditions to the colony.^[7] These settlers adapted familiar English recipes to local conditions, incorporating readily available ingredients like bacon and eggs into portable, hearty dishes suitable for colonial life. By the early 20th century, the pie had established itself as a household staple, reflecting the enduring influence of British culinary practices in everyday New Zealand cooking.^[8] In Australia, the pie followed a similar trajectory, brought by British settlers in the late 18th century and evolving into a simple, versatile food prized for its portability.^[9] Early versions emphasized basic fillings of bacon and eggs encased in pastry, making it ideal for picnics and outdoor activities among workers and families in the expanding colonies. 20th-century Australian cookbooks reinforced this role, highlighting the pie's ease of preparation and suitability for communal meals.^[10] The pie's popularity in New Zealand surged in the mid-20th century, particularly through community cookbooks and commercial publications that standardized home recipes. The 1928 Wanganui Cookery Book, a compilation of local contributions, included an early New Zealand version using shortcrust pastry, bacon, and eggs, underscoring its place in communal kitchens.^[11] By 1955, the iconic Edmonds Sure to Rise Cookery Book featured a flaky pastry adaptation with added onion, cementing the pie's status as a national favorite and adapting it further for everyday use.^[8] During World War II rationing (1939–1950), which limited meat to about 1 kg per person weekly and prioritized eggs for export, simple pie recipes like this one persisted in households for their efficient use of available rations.^[12]^[13] British expatriates and subsequent immigrants influenced the pie's evolution across the Commonwealth by tweaking it for local tastes and resources, such as the New Zealand preference for cracking whole eggs directly into the pastry rather than mixing them with cream as in original English recipes.^[8] This adaptation emphasized freshness and simplicity, distinguishing Commonwealth variants from their British forebears while maintaining the pie's core appeal as an enclosed, savory bake. In Australia and New Zealand, later 20th-century versions occasionally incorporated onions or herbs for flavor, but the focus remained on portability for picnics and lunches.^[11]

Description

Primary ingredients

The primary ingredients of a traditional bacon and egg pie consist of pastry, bacon, eggs, and basic seasonings, which form the foundational elements of this New Zealand staple.^[14]^[15] Pastry serves as the enclosure, typically made from shortcrust or rough puff varieties composed of flour, butter, and water, yielding a flaky, buttery crust that contrasts the savory filling. In classic recipes, ready-rolled puff pastry—around 400-450 grams—is used for both the base and top, rolled to fit a shallow pie dish and sealed at the edges with water for crispness during baking.^[14]^[15]^[16] Bacon provides the smoky flavor and essential fat for moisture, with streaky or middle cuts preferred in New Zealand traditions; it is diced, chopped, or left in rashers—typically 225-250 grams—and layered evenly to distribute taste without overpowering the eggs. Streaky bacon, in particular, is favored for its richer flavor and ability to render fat that infuses the pie.^[14]^[17]^[18] Eggs form the core filling, using 6-8 whole, unbeaten large eggs cracked directly into the pie, which set during baking to create distinct, jammy pockets amid the bacon. The yolks are often lightly pricked to allow slight spreading, ensuring even cooking while preserving their structure.^[14]^[15]^[19] Seasonings are minimal, relying on salt and freshly ground pepper to enhance the natural flavors of the bacon and eggs, sprinkled directly over the filling before sealing.^[14]^[15]

Composition and texture

The bacon and egg pie features a distinct layered structure that contributes to its structural integrity and ease of slicing. It begins with a base of shortcrust or puff pastry lining a shallow baking dish, followed by a layer of chopped or rashers of bacon arranged across the bottom. Whole eggs are then carefully cracked and nestled into the bacon layer, often with their yolks pricked to allow even cooking, before being topped with additional bacon and sealed under a second sheet of pastry lid. This assembly is baked until the pastry crisps and the filling sets, creating a self-contained pie without the need for additional binding agents.^[14]^[20] The resulting texture is firm and sliceable, with the pastry providing a crisp, flaky exterior that contrasts the custardy interior of the eggs and the chewy, substantial bite of the bacon. The whole eggs cook to a tender yet cohesive consistency, retaining their shape for visible cross-sections when cut, while the bacon adds a savory heft without sogginess due to pre-cooking or direct baking. Overall, the pie achieves a hearty mouthfeel, denser and more robust than lighter egg-based dishes.^[21]^[22] Unlike a quiche, which incorporates milk or cream to form a lighter, custard-like filling, the bacon and egg pie relies solely on whole eggs for its binding, yielding a denser, egg-dominant profile that emphasizes the purity of the ingredients without dairy dilution. This absence of cream results in a heavier, more portable dish suited to casual eating.^[21]^[22] The pie's texture varies with serving temperature, offering softer, more yielding eggs when enjoyed hot shortly after baking, or a firmer, fully set filling when cooled to room temperature, which enhances its portability for picnics or lunches.^[20]^[14]

Preparation

Basic method

To prepare a classic bacon and egg pie, begin by preheating the oven to 200°C (400°F). Line a standard 20-25 cm pie tin with puff pastry, ensuring it covers the base and sides evenly. Scatter half of the raw, chopped bacon over the pastry base, then carefully crack 6-8 eggs directly onto the bacon, taking care not to break the yolks. Lightly prick each yolk with a knife. Season the eggs with salt and pepper. Top with the remaining bacon, followed by a second sheet of puff pastry to form the lid. Seal the edges by crimping with a fork, trim any excess, and brush the top with a beaten egg wash using a pastry brush for a golden finish. Cut a few slits in the top pastry to allow steam to escape. Bake the pie in the preheated oven for 30-40 minutes, or until the pastry is golden brown and the eggs are set but still slightly soft in the center. Allow the pie to cool slightly for about 10 minutes before slicing to serve, as this helps the filling firm up.^[14]^[15] This basic method yields a pie that serves 4-6 people and takes approximately 1 hour in total, including preparation and baking time.

Tips for success

For optimal results when preparing bacon and egg pie, proper egg handling is essential to achieve even cooking and prevent issues during baking. Lightly pierce the yolks of the whole eggs with a sharp knife before placing them in the pie; this allows the yolks to ooze slightly and integrate with the surrounding ingredients without bursting from built-up steam.^[23] Additionally, use room-temperature eggs, as they set more evenly, promoting uniform cooking and a tender texture. Effective pastry management helps maintain structure and texture in the pie. For homemade puff pastry, chill the prepared dough in the refrigerator for at least 30 minutes before rolling and assembling; this step prevents excessive shrinkage during baking.^[24] To preserve flakiness, especially with puff pastry, avoid overworking the dough during handling, as excessive manipulation can result in a less tender crust.^[24] Preparing the bacon thoughtfully minimizes excess moisture in the finished pie. For crispier results, partially cook the chopped bacon in a skillet until the fat begins to render, typically for a few minutes over medium heat; however, traditional recipes use raw bacon. This reduces the release of fat during baking, helping to avoid a soggy base.^[24] Addressing common pitfalls ensures a balanced and appealing pie. Overbaking can cause the eggs to become rubbery and dry, so check the pie after 30 minutes of baking at the recommended temperature, removing it when the top is golden and the center is just set with a slight jiggle.^[17] Regarding seasoning, the inherent saltiness of bacon can lead to over-salting if not adjusted, so add pepper or other spices accordingly, using minimal salt.^[24]

Variations

Regional differences

In New Zealand, bacon and egg pie is typically a straightforward dish featuring flaky puff pastry enclosing layers of bacon, whole eggs, and often a drizzle of tomato sauce or ketchup either incorporated into the filling or served alongside, reflecting the country's preference for simple, hearty fare suitable for school lunches, picnics, and barbecues. This version emphasizes minimalistic preparation without additional vegetables or seasonings beyond salt and pepper, aligning with everyday Kiwi cooking traditions.^[14]^[16]^[17] Australian adaptations of bacon and egg pie closely mirror the New Zealand style but frequently incorporate cheese for added creaminess or peas for texture, influenced by the nation's multicultural immigrant populations and diverse culinary imports. These inclusions provide a subtle variation on the core bacon-egg-pastry formula, often resulting in a slightly richer pie enjoyed at family gatherings or as a portable snack.^[25]^[26] In the United Kingdom, particularly in Cornwall, bacon and egg pie takes a more structured form using rough puff or shortcrust pastry, with the filling enhanced by fresh herbs such as parsley for aromatic depth, and commonly baked as smaller individual portions rather than large family-sized pies. This regional style underscores a heritage of portable baked goods, distinct from the plainer Commonwealth variants.^[27]^[28]^[29] Canadian versions, shaped by British immigrant communities, substitute back bacon—a leaner, rounder cut—for streaky bacon and occasionally introduce maple syrup accents to the glaze or filling for a subtle sweetness, creating a breakfast-oriented pie that blends colonial roots with local flavors. This adaptation maintains the pie's simplicity while nodding to Canada's maple heritage.^[30]^[31]

Contemporary adaptations

In recent years, bacon and egg pie has seen adaptations aimed at health-conscious consumers, incorporating lower-fat ingredients and dietary restrictions. For instance, versions using lean bacon or turkey bacon alternatives reduce saturated fat content, while substituting egg whites for whole eggs lowers cholesterol; these modifications appear in low-calorie recipes that maintain the pie's structure with lighter filo pastry instead of traditional puff pastry.^[32] Gluten-free options have also proliferated, often employing almond meal, tapioca flour, or pre-made gluten-free pastry bases to accommodate celiac diets, as detailed in specialized baking resources from the 2010s onward.^[33] Crustless variations further emphasize low-carb profiles by omitting pastry altogether, relying on a baked egg custard with added vegetables like spinach for nutrition.^[34] Gourmet interpretations elevate the pie with premium add-ins for enhanced flavor and texture, popular in upscale recipes since the early 2000s. Chefs incorporate feta cheese and spinach for a Mediterranean twist, creating a richer, more complex filling that balances the pie's savory elements.^[35] Caramelized onions add sweetness and depth, often sautéed beforehand to complement the bacon's smokiness, as seen in contemporary New Zealand-inspired dishes.^[36] Miniature versions, baked in muffin tins or as hand pies, serve as sophisticated appetizers at brunches and events, allowing for portion control and creative fillings like cheese or herbs.^[37] Global fusions have introduced international flavors to the pie in 21st-century cookbooks and online culinary platforms. Asian-inspired adaptations feature soy-glazed or sriracha-infused bacon for umami and heat, blending the dish with elements from East Asian cuisines.^[38] Mexican variations incorporate jalapeños and fresh tomato salsa, adding spice and acidity to evoke Tex-Mex profiles while preserving the egg and bacon core.^[39] Commercial availability has expanded since the 2000s, with pre-made frozen bacon and egg pies stocked in supermarkets for convenience. Brands offer family-sized or mini portions using quality ingredients like free-range eggs and smoked bacon, often in gluten-free formats to meet modern demands.^[40] These products, such as those from Pioneer Pies, emphasize ready-to-bake options that retain traditional taste with minimal preparation.^[41]

Cultural significance

Role in New Zealand cuisine

Bacon and egg pie holds an iconic status in New Zealand cuisine as a "Kiwi classic," particularly since the mid-20th century when it became a staple in community cookbooks and home cooking traditions. It reflects a practical adaptation of British colonial influences into everyday Kiwi fare. It frequently features in fundraising efforts, school lunches, and family gatherings, embodying simple, hearty home cooking that has endured across generations.^[8]^[15] The pie's transportable and make-ahead qualities make it a practical choice for social and everyday occasions in New Zealand, serving as a picnic staple at events like pony club days, surf club outings, hunting trips, and hiking adventures.^[42] Pies, especially the bacon and egg variety as the national favorite, provide convenient, filling food.^[43] This versatility extends to its role in community settings, often paired with homemade tomato sauce for outdoor meals.^[14] The pie's popularity increased in the post-World War II era as rationed staples like eggs became widely available after restrictions lifted in 1950, making it a budget-friendly family meal during times of recovery.^[13] As of 2023, it remains a cost-effective dish, with recipes serving four people for around NZ$20, highlighting its enduring appeal as accessible comfort food.^[44] In media, the pie's cultural significance is underscored in New Zealand Herald articles, such as a 2016 piece by food historian Tui Flower exploring its historical evolution and timeless appeal, and coverage of national pie competitions where it won supreme honors.^[8]^[45] In the 2025 Bakels New Zealand Supreme Pie Awards, a bacon and egg pie took gold in its category.^[46] Television shows like Annabel Langbein's The Free Range Cook have featured it as a beloved comfort food, reinforcing its place in Kiwi culinary identity.^[47]

Presence in other cultures

In the United Kingdom, bacon and egg pie traces its roots to 18th-century culinary traditions, with an early recipe for "Egg and Bacon Pie" appearing in Elizabeth Raffald's The Experienced English Housekeeper in 1769, using shortcrust pastry and intended to be eaten cold.^[2] This historical pie continues to evoke nostalgia through family recipes and traditional cookbooks, positioning it as occasional tea-time or pub fare, though it holds a more peripheral role in contemporary British cuisine compared to its everyday status in New Zealand. Across Australia and Canada, bacon and egg pie functions as a straightforward casual snack among British and New Zealand diaspora communities, commonly prepared for picnics, potlucks, or light meals, yet it is frequently eclipsed by more dominant pie styles like meat or fruit varieties at local festivals. In Australia, it aligns with "bring a plate" traditions and football gatherings, utilizing readily available puff pastry for quick assembly. Canadian versions typically substitute back bacon, a regional staple, to adapt the dish for breakfast or brunch settings.^[48]^[10]^[31] The pie's broader dissemination stems from British colonial legacies, appearing in South Africa as an accessible breakfast option with local poultry and bacon, baked in flaky pastry for family meals.^[49]^[50] New Zealand expatriates have sustained the dish's cultural ties abroad since the 2010s by disseminating authentic recipes through online platforms, enabling Kiwis in the diaspora to recreate the pie as a comforting link to home during holidays or everyday gatherings.^[51]

References

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Rating 4.7 (26) · 1 hr 10 minSep 28, 2022 · Bacon: I generally buy streaky bacon. But any type would work well including middle bacon. Relish: Any type of relish would work in this recipe.
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Ingredients · 1x 4 oz. package thawed puff pastry · 1/2 pound sliced Canadian bacon (back bacon) · 8 large eggs · 3 tablespoon chopped green onions or chives · 1/2 ...
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