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!
Provided by French Tart
Categories Savory Pies
Time 55m
Yield 1 Bacon and Egg Pie, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 190ºC, 370ºF, Gas Mark 5. Line a 20 cm (8 inch) ovenproof plate or foil baking dish.
- Mix flour and salt in basin, rub in fat.
- Using a knife to cut and stir, mix with cold water to form a stiff dough.
- Turn dough on to a floured surface and knead lightly.
- Roll out and use as required below.
- Divide the pastry into 2, roll out and line the plate.
- Grill or fry bacon until crisp - drain off the fat. Add bacon to the beaten eggs along with the seasoning and herbs if used.
- Pour mixture onto pastry, dampen edges and cover with the second round of pastry.
- Seal edges and decorate with pastry leaves. Make a hole in the centre and brush with beaten egg or milk.
- Bake for about 35-40 minutes until golden brown.
- Serve warm or cold.
- 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.
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Eqra Rehan
[email protected]This pie was a disappointment. The bacon and egg filling was bland and watery, and the crust was soggy. I would not recommend this recipe.
Darin Barba
[email protected]This pie was a bit too salty for my taste, but otherwise it was very good. The bacon and egg filling was rich and flavorful, and the crust was flaky and golden brown.
Annet Medina
[email protected]I love this pie! The bacon and egg filling is so rich and flavorful, and the crust is always flaky and golden brown. I've made this pie several times and it's always a hit.
Breanna Morgan
[email protected]This pie was easy to make and turned out great! The bacon and egg filling was moist and flavorful, and the crust was flaky and buttery. I would definitely make this pie again.
Stephanie Buyher
[email protected]I made this pie for my family and they loved it! The flavors of the bacon and egg were perfect together, and the crust was cooked to perfection. I would highly recommend this recipe.
Yan Lin
[email protected]This pie was absolutely delicious! The bacon and egg filling was rich and flavorful, and the crust was flaky and golden brown. I will definitely be making this pie again.