Bacon and Egg Pie

Delicious eaten hot or cold, this is an easily-made pie. It is a good dish for light lunches, suppers, or for a family picnic.

6 oz. flour

½ teaspoon salt

1 ½ oz. butter, chilled

1 ½ oz. vegetable fat

2 tablespoons iced water

1 teaspoon butter

8 oz. streaky bacon

2 teaspoon black pepper

4 eggs a little beaten egg

Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).

To make the pastry, sift the flour and salt into a medium-sized mixing bowl. Add the butter and the vegetable fat and cut into small pieces with a table knife. With your fingers, rub the fat into the flour until the mixture looks like fine breadcrumbs. Add

1 tablespoon of the iced water and mix it in with the knife. Using your hands, mix and knead lightly until the dough is smooth. If the dough is too dry, add the remaining iced water. Pat the dough into a ball, cover and put in the refrigerator for

30 minutes.

Grease an 8 inch diameter ‘tin with 1 teaspoon of butter.

Break off two thirds of the pastry and set aside the smaller piece. On a floured board, roll out the larger piece into a round 2 inches larger than the sandwich tin. Line the tin with the pastry and trim the edges.

Trim the bacon rinds and chop the bacon into small pieces. Arrange the bacon pieces in the pastry shell, leaving 4 wells for the eggs. Break an egg into each well. Sprinkle with pepper. Brush the edge of the pastry with a little beaten ‘egg.

Roll out the remaining pastry into a circle and cover the pie. Trim the edges and pinch them together to seal them and make a decorative pattern. Brush the top of the pie with the beaten egg and decorate with pastry shapes. Make a slit, with a knife, in the centre of the pie to allow the steam to escape.

Place the pie in the centre of the oven and bake for 40 minutes. When the top of the pie becomes sufficiently brown, cover with aluminium foil and continue baking. Serve hot or cold.

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