Bacon and Egg Pie - flour

Method

• Pastry: Mix flour and salt in a bowl, then add cubes of butter.
• Rub butter into flour until there are no lumps, then slowly add and stir in enough cold water to bind dough.
• Wrap in clingwrap and chill for 10-15 minutes before use.
• Filling: Remove rind from bacon and cut bacon into small pieces.
• Have all ingredients on-hand.
• Roll out half of pastry mixture and line a greased pie dish.
• On your pastry, layer bacon then parsley, onion and half the cheese.
• Arrange half the slices of tomato on top of the cheese and season with salt and pepper.
• Break eggs onto the tomato layer, breaking the yolks as you go.
• Top with leftover cheese and tomato.
• Wet edges of pastry and place the second half of the pastry (rolled out) on top.
• Make small slashes on top of the pie and glaze with beaten egg or milk.
• Bake at 180C for one hour.
• Remove and leave to cool.