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

Ingredients

SHORTCRUST PASTRY

• 8 ounces be-ro plain flour
• salt
• 4 ounces margarine
• 30 ml cold water, to mix, approximate

FILLING

• 8 ounces smoked streaky bacon, rinds removed and chopped
• 3 large eggs, beaten or 4 medium eggs
• salt
• fresh ground black pepper
• 1 pinch mixed herbs (optional)
• milk or egg, to glaze

Directions

1. 1

   Heat oven to 190ºC, 370ºF, Gas Mark 5. Line a 20 cm (8 inch) ovenproof plate or foil baking dish.

2. 2

   Mix flour and salt in basin, rub in fat.

3. 3

   Using a knife to cut and stir, mix with cold water to form a stiff dough.

4. 4

   Turn dough on to a floured surface and knead lightly.

5. 5

   Roll out and use as required below.

6. 6

   Divide the pastry into 2, roll out and line the plate.

7. 7

   Grill or fry bacon until crisp - drain off the fat. Add bacon to the beaten eggs along with the seasoning and herbs if used.

8. 8

   Pour mixture onto pastry, dampen edges and cover with the second round of pastry.

9. 9

   Seal edges and decorate with pastry leaves. Make a hole in the centre and brush with beaten egg or milk.

10. 10

    Bake for about 35-40 minutes until golden brown.

11. 11

    Serve warm or cold.

12. 12

    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.