Skiwi Bacon & Egg Pie

This is a recipe I came up with using Scotch pie cases from the DIY Scotch Pie Company for BBC Radio Scotland's The Kitchen Cafe.  
We took the classic Kiwi style bacon & egg pie, giving them a Scottish twist by baking them in DIY Scotch pie bases with the end product being a Skiwi (Scottish-Kiwi) bacon & egg pie!   



Dairy Free

Gluten Free

Wheat Free



  • 12 DIY Scotch Pie pastry bases 

  • 6 smoked bacon rashers - remove rind & rough dice 

  • 1 red pepper - deseeded & roughly diced 

  • ¾ bunch spring onions - sliced into rounds  

  • 12 cherry tomatoes - chopped into ¼

  • 140g garden peas - (frozen are fine) 

  • Handful coriander - remove stalks & chop 

  • Handful parsley - remove stalks & chop 

  • 100g smoked cheddar - grated  

  • 8 eggs - (medium free range) 

  • 280ml double cream 

  • Salt & pepper 


  1. Preheat oven to 180°C or 160°C fan bake. 

  2. Place the bases onto a baking tray. 

  3. In a bowl mix the bacon, red pepper, spring onion, cherry tomato, peas, coriander, parsley & smoked cheddar.  

  4. Evenly place filling into the bases. 

  5. Crack the eggs into the (now) empty bowl & add the double cream, pop in a wee pinch of salt & a good grind of black pepper. Whisk the egg mix, then slowly & evenly drizzle the egg mix over the filling & let it slowly soak through. 

  6. Put in the oven & bake pies for 25- 30 minutes eat hot or cold.  

Kj's Tips

  • These make an amazing addition to a picnic or packed lunch cold.  

  • The DIY company do veggie pie cases so if you want to go veggie hold off on the bacon & add some leek or sweet potato instead.  


  • These will keep for up to 4 days in the fridge once cold.    



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