Ingredients
225g short crust pastry
225g plain flour
50g butter
50g lard
pinch salt
chilled water

Filling
6 rashers rindless bacon
4/5 eggs
salt and pepper
fresh parsley

Make pastry
Place flour and salt into a bowl.
Rub fat into flour until it makes fine breadcrumbs.
Sprinkle water evenly and a little at a time and stir with palate knife until a dough consistency forms but not too sticky.
Place on floured surface and knead lightly for a few seconds to form a smooth dough.

Split dough in two, one slightly larger than the other. Use the larger piece of dough to line your pie dish.
Chop 4 bacon rashers and sprinkle over the bottom of pastry. Crack eggs and drop whole on top of the bacon spacing them out around the dish. Chop and place remainder of bacon on the egg, season with salt & pepper and add fresh parsley to taste.
Roll out remaining pastry to size and dampen edges before pressing edges well together.
Brush top of pie with egg, bake in the oven gaas mark 7 220 C for 15 minutes then reduce temperature to gas mark 4 180 C for a further 30 minutes.