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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Indra Tamang
[email protected]This pie was easy to make and turned out great! The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again.
Habib Lipe
[email protected]I'm not a big fan of bacon and eggs, but I loved this pie! The crust was flaky and buttery, and the filling was flavorful and creamy. I will definitely be making this again.
Sebastian Becerra
[email protected]I made this pie for my family for breakfast this morning, and they loved it! The crust was flaky and golden brown, and the filling was creamy and flavorful. I will definitely be making this again.
Rashford Brown256
[email protected]I've been making this pie for years, and it's always a hit at parties. The combination of bacon, eggs, and cheese is always a winner. I highly recommend this recipe!
Albert Deme
[email protected]I made this pie for my husband's birthday, and he loved it! He said it was the best bacon and egg pie he's ever had. I will definitely be making this again for special occasions.
Hashem Haubsh
[email protected]This pie was a bit more work than I expected, but it was worth it. The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again.
Usama Sajid
[email protected]I've made this pie several times and it's always a hit! The crust is flaky and the filling is creamy and flavorful. I highly recommend this recipe!
prosef kheder
[email protected]This pie was easy to make and turned out great! The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again.
Lola Prince
[email protected]I'm not a big fan of bacon and eggs, but I loved this pie! The crust was flaky and buttery, and the filling was flavorful and creamy. I will definitely be making this again.
Hayat Khan
[email protected]I made this pie for my friends for brunch, and they loved it! The crust was perfectly flaky and the filling was creamy and flavorful. I will definitely be making this again.
Guy Might
[email protected]I've been making this pie for years, and it's always a hit at parties. The combination of bacon, eggs, and cheese is always a winner. I highly recommend this recipe!
Randula Sasindu
[email protected]I made this pie for my family for breakfast this morning, and they devoured it! The crust was flaky and golden brown, and the filling was creamy and flavorful. I will definitely be making this again.
Panashe Kudzai
[email protected]I made this pie for my husband's birthday, and he loved it! He said it was the best bacon and egg pie he's ever had. I will definitely be making this again for special occasions.
Charlene allcorn
[email protected]This pie was delicious! I followed the recipe exactly, and it came out perfectly. The crust was flaky and buttery, and the filling was savory and flavorful. I will definitely be making this again.
Cashezz Black
[email protected]I've never made a bacon and egg pie before, but this recipe made it so easy. The instructions were clear and concise, and the pie turned out perfectly. I will definitely be making this again.
Abshir
[email protected]I made this pie for my family for breakfast this morning, and they loved it! The flavors were amazing, and the crust was perfect. I will definitely be making this again.
Kanchan Bholan
[email protected]I've been making this pie for years, and it's always a crowd-pleaser. The combination of bacon, eggs, and cheese is always a winner, and the pastry is so easy to make. I highly recommend this recipe!
Syedzain
[email protected]This pie was a hit at my brunch party! I made it exactly as the recipe said, and it came out perfectly. The bacon and eggs were cooked just right, and the pastry was flaky and golden brown. I will definitely be making this again.