Mrs Miggin's Pie Shoppe - Old English Bacon and Egg Pie!

Recipe by French Tart
READY IN: 55mins




  • 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.