Egg and Bacon Pie

You will need a pie dish that measures 23cm/9 inch at the top, inside edge to inside edge.

1. Make the pastry first. In a shallow dish that will fit in your freezer (unless you’re making the pastry by hand) mix the flour and salt. Cut both lard (or vegetable shortening) and butter into approx. 1cm / ¼-inch cubes, mix in just to cover with flour, and rest the dish in the freezer for 10 minutes. Tip this mixture into the bowl of a processor or stand mixer with the paddle or pastry paddle attached, and blitz to a flaky rubble. Add enough iced water to bind (5-6 tablespoons), going slowly and cautiously, then form into 2 discs, one slightly larger than the other, cover each disc with clingfilm and rest in the fridge for 20 minutes (see make-ahead notes for how long the dough can last in the fridge). If making the pastry by hand, just use chilled fat, without resting in the freezer, though I have to tell you that this freezing method for machinery makes for a super-elastic, accommodating and easy to use pastry.
2. Slip a large baking sheet onto the middle rack of the oven and at the same time, heat to 200ºC/180°C Fan/400ºF.
3. Warm the oil in a large frying pan (I use one of 28cm / 12 inches diameter) and add the chopped bacon, then cook, stirring regularly, over medium-high heat, until the fat is rendered and the bacon is just starting to crisp up at the edges. Scrape the bacon into a bowl that can take the onion, too, later, leaving the pan as oily as you can.
4. Turn the heat to low, and fry the chopped onion for 10-15 minutes, stirring regularly, until it has begun to soften. Add to the bacon in its bowl.
5. With a fork, beat the eggs in a jug or bowl, then grind over some pepper, add the sliced spring onion and the chopped parsley, and stir to mix. Set aside while you roll out the pastry.
6. Take the discs of dough out of the fridge and, on a lightly floured surface, roll out the slightly larger of your two discs to line a 23cm / 9-inch pie dish, leaving an overhang. With the pie dish comfortably lined, roll out the other half to make the lid, leaving it where it is for now. Put a little cup or glass of cold water nearby!
7. Pour the egg mixture into the bowl of bacon and onion and mix briefly, then gently spoon or scrape the mixture into the pastry-lined pie dish. With a little cold water, dampen the edges of the pastry case and cover with the rolled-out lid. Cut off excess pastry, then seal and pinch all around the rim. With the tip of a small sharp knife, cut a little X into the lid to let out steam. Carefully transfer to the hot baking sheet in the oven and bake for approximately 30 minutes, or until the pastry is cooked, and is pale gold on top, with the edges beginning to turn a deeper biscuitty gold.
8. Sit the dish on a wire rack to cool until slightly above room temperature, or eat cold. Depending on the temperature this will take 1½ to 2 hours.

You will need a pie dish that measures 23cm/9 inch at the top, inside edge to inside edge.

1. Make the pastry first. In a shallow dish that will fit in your freezer (unless you’re making the pastry by hand) mix the flour and salt. Cut both lard (or vegetable shortening) and butter into approx. 1cm / ¼-inch cubes, mix in just to cover with flour, and rest the dish in the freezer for 10 minutes. Tip this mixture into the bowl of a processor or stand mixer with the paddle or pastry paddle attached, and blitz to a flaky rubble. Add enough iced water to bind (5-6 tablespoons), going slowly and cautiously, then form into 2 discs, one slightly larger than the other, cover each disc with clingfilm and rest in the fridge for 20 minutes (see make-ahead notes for how long the dough can last in the fridge). If making the pastry by hand, just use chilled fat, without resting in the freezer, though I have to tell you that this freezing method for machinery makes for a super-elastic, accommodating and easy to use pastry.
2. Slip a large baking sheet onto the middle rack of the oven and at the same time, heat to 200ºC/180°C Fan/400ºF.
3. Warm the oil in a large frying pan (I use one of 28cm / 12 inches diameter) and add the chopped bacon, then cook, stirring regularly, over medium-high heat, until the fat is rendered and the bacon is just starting to crisp up at the edges. Scrape the bacon into a bowl that can take the onion, too, later, leaving the pan as oily as you can.
4. Turn the heat to low, and fry the chopped onion for 10-15 minutes, stirring regularly, until it has begun to soften. Add to the bacon in its bowl.
5. With a fork, beat the eggs in a jug or bowl, then grind over some pepper, add the sliced scallion and the chopped parsley, and stir to mix. Set aside while you roll out the pastry.
6. Take the discs of dough out of the fridge and, on a lightly floured surface, roll out the slightly larger of your two discs to line a 23cm / 9-inch pie dish, leaving an overhang. With the pie dish comfortably lined, roll out the other half to make the lid, leaving it where it is for now. Put a little cup or glass of cold water nearby!
7. Pour the egg mixture into the bowl of bacon and onion and mix briefly, then gently spoon or scrape the mixture into the pastry-lined pie dish. With a little cold water, dampen the edges of the pastry case and cover with the rolled-out lid. Cut off excess pastry, then seal and pinch all around the rim. With the tip of a small sharp knife, cut a little X into the lid to let out steam. Carefully transfer to the hot baking sheet in the oven and bake for approximately 30 minutes, or until the pastry is cooked, and is pale gold on top, with the edges beginning to turn a deeper biscuitty gold.
8. Sit the dish on a wire rack to cool until slightly above room temperature, or eat cold. Depending on the temperature this will take 1½ to 2 hours.