Bacon and Egg Pies

Ingredients

• half a pound of flour
• a quarter of a pound of lard or dripping
• cold water
• some cooked bacon
• an egg
• pepper and salt

Method

1. 1

   Rub lard into flour, make a stiff paste with cold water, roll out to 1/4 inch thick.

2. 2

   Line patty pans with paste, fill with chopped bacon and egg, season, cover with paste lid, mark edges, and bake for ten minutes.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 14. The excerpt below is the record exactly as published.

Bacon and Egg* Pies. Put into a basin half a pound of flour, rub finely into it a quarter of a pound of lard or dripping, make into a stiff paste with cold water, roll it out on a floured board to about a quarter of an inch in thickness ; line some patty-pans with the paste, and put into each one some cooked bacon and egg cut up into small pieces ; season with pepper and salt ; wet round the edges, put a lid of paste on the top, cut it evenly round, mark with a fork; bake in a hot oven ten minutes. Banbury Cakes. / , Take some flaky crust Flaky Crust) or puff pastry {see ^ Puff Pastry) ; roll it out to about half an inch in thickness ; 20 DOMESTIC COOKERY. cut some pieces four inches long and three and a half wide, put some Banbury meat in the centre, fold it in three, press the edges firmly together, make three marks with a knife across the top, brush them over with whipped white of an egg

Cook this with the app: pantry check, scaling, and the assistant.