Ingredients
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8
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4
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30
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8
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3
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-
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1
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-
-
-
Directions
Mrs Miggin’s Pie Shoppe – Old English Bacon and Egg Pie!,This is such an easy and simple recipe to make, and yet the result is full of flavour, tasty and a real British classic. You will find this pie on the menu in Britain for lunch, afternoon tea, supper, as a snack, for a picnic, in a lunch box and I am also suggesting this recipe would be great for Brunch as well! This is another slightly adapted classic recipe from my trusty Be-Ro Flour cookbook. This can be made ahead and freezes beautifully – defrost overnight, on a cooling rack so the pastry does not get soggy! Please note, this has no spices in it – although I have suggested optional dried herbs. It is a classic, simple British recipe, where good free range eggs and dry cure bacon are the leading lights, along with crisp, shortcrust pastry! Who is Mrs Miggins? She runs that famous Olde English Pie Shoppe in Black Adder – I love that programme! NB: I note that one reviewer had never seen an Egg and Bacon Pie in any cafe or restaurant since living in the UK! By menu, I was also including the family’s “home” menu; where I come from in England, it is very poplular on ALL cafe and tea room menus………..I understand food is very regional, even in a small country like the UK, and although it may not feature much in Manchester, it is a common and exceedingly popular every-day meal in most parts of the rest of the country. Great for a mid-week meal for all the family, cheap and cheerful!,How bizarre. 13 years in England and this is the *first* time I have ever heard of this food that’s supposedly on every cafe menu?,What a pie! I made two whoppers for a party I was cooking for and they were tasty plus looked impressive (if I say so myself). I froze them after they’d cooled after baking so I could just take them out the night before the party and slice them up. Easy as pie!*Updated May 2011* I’ve made this a couple of times since and it’s always come out really well. It’s lovely cold or hot. My children love it. I usually put a bit of grated parmesan in the crust for some extra flavour. I’ve just uploaded a photo of my latest one which had some added brocolli.
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Steps
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1
Done
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Heat Oven to 190c, 370f, Gas Mark 5. Line a 20 Cm (8 Inch) Ovenproof Plate or Foil Baking Dish. |
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2
Done
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Mix Flour and Salt in Basin, Rub in Fat. |
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3
Done
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Using a Knife to Cut and Stir, Mix With Cold Water to Form a Stiff Dough. |
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4
Done
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Turn Dough on to a Floured Surface and Knead Lightly. |
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5
Done
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Roll Out and Use as Required Below. |
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6
Done
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Divide the Pastry Into 2, Roll Out and Line the Plate. |
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7
Done
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Grill or Fry Bacon Until Crisp - Drain Off the Fat. Add Bacon to the Beaten Eggs Along With the Seasoning and Herbs If Used. |
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8
Done
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Pour Mixture Onto Pastry, Dampen Edges and Cover With the Second Round of Pastry. |
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9
Done
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Seal Edges and Decorate With Pastry Leaves. Make a Hole in the Centre and Brush With Beaten Egg or Milk. |
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10
Done
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Bake For About 35-40 Minutes Until Golden Brown. |
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11
Done
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Serve Warm or Cold. |
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12
Done
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Can Be Frozen For Up to 1 Month - Defrost Overnight on a Cooling Tray or Rack. Can Be Re-Heated in a Slow Oven If Required. |
