Coal Miner's Pie - Nottinghamshire

Food Tour of Britain: I am continuing my ‘Foodie Tour of Britain’ as there are still so many places left to go. January finds us in Nottinghamshire.

Of course, Nottinghamshire does have a mining history and appears even to have it’s own pie especially for the miners. The food taken down the pit was always pretty basic and unfussy. During the war, the Government knew the importance of keeping the miners fit and well for the vital work they were undertaking. Therefore, their ration books were amended for them to receive extra bacon and cheese. Hence the surfeit of it in this dish.

Ingredients - serves 4 to 6

1 packet puff pastry 4 rasher smoked back bacon
A little butter for greasing Freshly ground black pepper
12 oz (350g) strong cheddar cheese 1 beaten egg
1 large sweet onion  


  1. Grease a 9 inch (20cm) pie plate.
  2. Roll out the pastry to a size that enables you to line the plate and make a lid.
  3. Grate the cheese and the onion (alternatively the onion can be finely sliced) and lay into the pie.
  4. Season with the black pepper then wet the edge of the pastry liner and lay the lid on the top, sealing the edges well. * (see note below)
  5. Brush the top with the beaten egg and make two vent holes.
  6. Stand on a baking tray and place in the oven pre-heated to 200°C/400°F/Gas Mark 6 for 35 mins.

* The pie can be frozen at this stage

Allow the pie to cool slightly before serving, or serve it cold. Served cold it makes a good picnic dish.


Back bacon

Strong Cheddared cheese