Serves 6
For the pastry
– 240g plain flour
– 60g vegetable shortening (margarine?)
– 60g butter
– 3-5 tablespoons salted, iced water
For the filling
– 500g pancetta or bacon, chopped into small batons
– 1 medium onion, finely chopped
– pepper
– 1 spring onion, finely chopped
– handful parsley, finely chopped (about 2 tablespoons)
– 2 large eggs
Put the flour and the fats together in a bowl in the freezer for 10 minutes. Put into a processor and blitz to the “somewhere between sand and porridge oats” consistency. Add only enough iced water to bind, tip out, wodge and form into two disks, one slightly larger than the other. Wrap in clingwrap, pop into fridge to rest for half an hour.
Preheat the oven to 200 degrees. Grease a 20cm pie dish.
Fry the pancetta or bacon with the onion, seasoning well with pepper. Beat the eggs, spring onion and parsley together and set aside.
Now roll out your pastry disks. The larger will line the dish with a bit of overhang. Spoon in the pancetta/bacon and onion mixture, and pour the eggy etc mixture over the top. Dampen the edges of the pastry with cold water, pop on the smaller disk as a lid, trim and seal all around. Make some steam holes, and add a little decorative element with any left over pastry. (I can’t see why you shouldn’t glaze with a little egg and milk mixture if you are feeling enthusiastic).
Bake for 30 minutes. Let it cool and eat.