Savory Bacon Pie Recipe
Ingredients
| Metric | ||
| Butter | 25 Gram | |
| Onion | 1 Large, chopped | |
| Plain flour | 225 Gram | |
| Milk | 300 Milliliter | |
| Ground black pepper | 1 To taste | |
| 1/2 teaspoon spoon | ||
| Worcestershire sauce | ||
| 1/2-1 x 5 ml spoon mixed herbs | ||
| 175 g cooked ham or bacon, chopped | ||
| Margarine | 50 Gram | |
| 50 g lard or white fat | ||
| Water to mix | ||
| Hard-boiled eggs | 2 , hardboiled | |
| Tomatoes | 2 Large, peeled | |
| Beaten egg or milk to glaze | ||
| Imperial | ||
| Butter | 1 Ounce | |
| Plain flour | 9 Ounce | |
| Milk | 1/2 Pint | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Mixed herbs | 1 Teaspoon | |
| 6 oz cooked ham or bacon, chopped | ||
| Margarine | 2 Ounce | |
| 2 oz lard or white fat | ||
| Salt | To Taste | |
Directions
Melt the butter in a pan and fry the onion until soft.
Stir in 25 g (1 oz) flour and cook for 1 minute then gradually add the milk and bring to the boil.
Season well, add the Worcestershire sauce and herbs and simmer for 3 minutes.
Stir in the ham, taste and adjust the seasonings and cool.
Sieve the remaining flour with a pinch of salt into a bowl, add the fats and rub in until the mixture resembles fine breadcrumbs.
Add sufficient water to mix to a pliable dough.
On a floured surface roll out two-thirds of the pastry and use to line a 20 cm (8 in) pie plate or tin.
Spoon half the filling into the pastry, cover with the eggs and then the remaining filling.
Lay the tomatoes on top.
Roll out the remaining pastry for a lid, damp the edges, put in position and trim off the excess pastry.
Press the edges well together and crimp.
Make a hole in the centre of the lid and decorate around it with pastry trimmings.
Brush with egg or milk and cook in a hot oven for 20 minutes, then reduce oven temperature to moderate and continue for 20 to 25 minutes until the pastry is golden brown.
Serve hot or cold.
Stir in 25 g (1 oz) flour and cook for 1 minute then gradually add the milk and bring to the boil.
Season well, add the Worcestershire sauce and herbs and simmer for 3 minutes.
Stir in the ham, taste and adjust the seasonings and cool.
Sieve the remaining flour with a pinch of salt into a bowl, add the fats and rub in until the mixture resembles fine breadcrumbs.
Add sufficient water to mix to a pliable dough.
On a floured surface roll out two-thirds of the pastry and use to line a 20 cm (8 in) pie plate or tin.
Spoon half the filling into the pastry, cover with the eggs and then the remaining filling.
Lay the tomatoes on top.
Roll out the remaining pastry for a lid, damp the edges, put in position and trim off the excess pastry.
Press the edges well together and crimp.
Make a hole in the centre of the lid and decorate around it with pastry trimmings.
Brush with egg or milk and cook in a hot oven for 20 minutes, then reduce oven temperature to moderate and continue for 20 to 25 minutes until the pastry is golden brown.
Serve hot or cold.
Chef
