ENGLISH MUFFIN PUB PIE
Make and share this English Muffin Pub Pie recipe from Food.com.
Provided by Charmie777
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Turn oven to lowest setting.
- Split and toast muffins.
- Spray nonstick skillet with cooking spray and set over high heat. Fry bacon just until it begins to brown, about 1 minute on each side.
- Remove bacon from skillet and drain.
- Arrange toasted muffin halves on baking sheet or heat-proof serving platter and place a bacon slice on each half. Place in oven to keep warm.
- Wipe out skillet and place on low heat. Add butter to melt.
- Add onion slices and saute 3 minutes.
- Add apple slices to skillet. Sprinkle with granulated sugar and raise heat to med-high. Cook until apples and onions are tender, about 5 minutes.
- Scatter apples and onions evenly over the bacon-topped muffins. Return to oven to keep warm.
- Whisk together half-and-half, brown sugar and mustard.
- Pour this into same skillet and bring almost to a boil over medium heat, whisking constantly. Cook for 1 minute more, but don't let boil.
- Transfer 2 muffin halves to each individual serving plate, topping with plenty of apples and onions. Top with sauce and serve immediately.
Nutrition Facts : Calories 416.2, Fat 15.1, SaturatedFat 7.9, Cholesterol 58.5, Sodium 1136.1, Carbohydrate 52.6, Fiber 5.1, Sugar 20, Protein 19.4
PUB PIES
These are great to freeze. I sometimes break with tradition and use chicken but do make these around 3 times a year for ready made dinners.
Provided by Diana Adcock
Categories Pork
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Also need 10 straight sided, deep individual foil pans.
- Preheat oven to 375°F.
- In a skillet cook onion in the butter until browned.
- Mix in garlic and brandy and continue cooking until most of the liquid has cooked away.
- Using the fine blade of a food processor grind pork well-you should end up with 4 cups.
- Add the onion mixture along with the eggs, parsley, salt, thyme, allspice and pepper; combine well.
- Pastry: In a large bowl combine flour and salt.
- Cut in butter and lard, continuing until mixture is crumbly and forms coarse crumbs.
- Beat egg in a measuring cup, mix in cold water to make 2/3 cup.
- Add egg mixture to flour mixture 2 tbsp at a time and mix with a fork.
- Using your hands form into 2 balls, 1 large and 1 small (2 to 1 ratio) On a floured board roll out the larger ball of pastry to around 1/8 inch thick.
- Cut into 5 inch circles and press them into the foil baking pans-the pans should be around 3 inches in diameter and 1 1/2 inches deep-Divide pork into the 10 lined pans.
- Roll out remaining pastry and cut it into 3&1/2 inch circles, making a small hole in the center of each for venting.
- Cover pork filling with top crusts, moistening edges and pressing them to seal.
- Brush top with egg.
- Place on a foil lined baking sheet and bake until well browned-around 1 1/2 hours.
- Let stand for 5 minutes before serving or cool completely and freeze.
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