This recipe from New Zealand was made popular by our Scottish ancestors who emigrated here 150 years ago. Its really, really yummy and a popular dinner meal or pot luck or picnic addition. You must use the Irish-style bacon if you live in USA or Canada; if you live elsewhere, shoulder bacon is fine.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Short Crust Pastry:


  • Heat oil in a skillet over medium heat. Add onion; cook and stir until just translucent, about 1 minute. Stir in frozen peas and carrots; cook and stir until heated through, about 2 minutes. Stir in 1/4 teaspoon salt. Remove from heat.

  • Preheat oven to 320 degrees F (160 degrees C).

  • Sift 1 1/3 cups plus 2 tablespoons flour and salt into a large bowl. Rub in butter and lard using your fingers until the mixture resembles coarse crumbs.

  • Mix in cold water and egg yolk using a knife to cut and stir until pastry dough comes together. Turn onto a floured surface and roll out into two 7 to 9-inch circles.

  • Line a pie plate with 1 pastry dough circle. Break open 4 eggs and pour carefully into the pie pan without breaking yolks. Season with salt and pepper.

  • Lay 3 bacon strips over the eggs; add a layer of cooked peas and carrots. Lay the remaining 3 bacon strips over the peas and carrots. Break open the remaining 4 eggs and pour carefully on top of the bacon; break some of the yolks for a marbling effect without scrambling. Season with salt and pepper.

  • Top the pie with the remaining pastry dough circle; fix securely by pressing the tines of a fork all around the edge. Brush milk over the surface of the pie.

  • Bake in the preheated oven until a skewer inserted in the center of the pie comes out clean, about 1 hour.

Cook's Notes:

When seasoning, keep in mind that bacon is already salty.

You may use a frozen puff pastry rather than making the short crust pastry.

You can make the pastry dough in a food processor: Place the flour, salt, butter, and lard into the processor and mix until crumbly. Add the water and egg yolk and process in short bursts until the mixture comes out together. Turn dough onto a floured surface and roll out.

Use any mixture of cooked vegetables you have on hand such as potatoes, sweet potatoes, yams, or diced pumpkin.

Nutrition Facts

352 calories; 20.4 g total fat; 307 mg cholesterol; 821 mg sodium. 25.9 g carbohydrates; 15.7 g protein; Full Nutrition