Mrs Miggin'S Pie Shoppe - Old English Bacon And Egg Pie!

• 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

1. Heat oven to 190u0b0C, 370u0b0F, Gas Mark 5. Line a 20 cm (8 inch) ovenproof plate or foil baking dish.
2. Mix flour and salt in basin, rub in fat.
3. Using a knife to cut and stir, mix with cold water to form a stiff dough.
4. Turn dough on to a floured surface and knead lightly.
5. Roll out and use as required below.
6. Divide the pastry into 2, roll out and line the plate.
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. Pour mixture onto pastry, dampen edges and cover with the second round of pastry.
9. Seal edges and decorate with pastry leaves. Make a hole in the centre and brush with beaten egg or milk.
10. Bake for about 35-40 minutes until golden brown.
11. Serve warm or cold.
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.

shortcrust, flour, salt, margarine, cold water, filling, bacon, eggs, salt, fresh ground black pepper, mixed herbs, milk

Taken from www.food.com/recipe/mrs-miggins-pie-shoppe-old-english-bacon-and-egg-pie-290338 (may not work)