Ingredients
- *LFGF pastry
1 cup LFGF All-Purpose Plain Flour
25g lard* or butter or for dairy free, use Nuttelex
4 to 6 tablespoons water - Filling
- 3-4 rashers bacon
- 6 eggs
- 1 tablespoon chopped parsley
- Salt and pepper to taste
Method
- Place LFGF All-Purpose Plain Flour into a bowl.
- Rub in lard or butter with finger tips until the mixture looks like Breadcrumbs.
- Add the water gradually, marking it into workable dough.
- Turn onto a lightly floured board. Roll out to shape and size required.
- Place pastry on top of filled baking dish. Brush the top with egg.
- Bake until golden brown
- Line or greased pie plate. Roll out half the pastry to line the pie plate.
- Remove rind and the fat (if you like) chop bacon, then sprinkle half into the pie plate.
- Break whole egg and place on the bacon in pie plate, Season with salt and pepper, next, add parsley and remainder of the chopped bacon.
- Roll out remaining pastry to fit the top of the pie. Rub a wet finger around the edge of the pastry in pie plate. Place rolled out pastry on top.
- Cut pastry to fit the top of the pie. Press the edges together and cut a slit in the middle of the pie.
- Glaze the top of the pie.
- Bake at 200c for 10 minutes. Then reduce heat to 180c and cook for a further 20 to 25 minutes.
