Ingredients

• 4 lb bacon, rind removed, cut into small pieces
• 3 eggs, slightly beaten
•   salt
•   pepper
• 3 teasp. mixed herbs, thyme, parsley and sage (optional)
• 8 oz Be-Ro S.R. flour
• ¼ teasp. salt
• 2 oz margarine
• 2 oz lard
• 8 teasps. cold water
•   milk, for glazing

Method

1. Mix flour and salt in a basin. Rub in the lard and margarine lightly until the mixture resembles breadcrumbs. Mix with enough cold water to make a stiff dough using a knife.
2. Divide the pastry in two. Roll out each portion and line an 8" foil baking case with one portion.
3. Remove rind and cut bacon into small pieces. Beat eggs slightly in a basin, add seasoning, herbs (optional) and mix in the bacon.
4. Pour the mixture into the prepared pastry case, then cover with the second pastry portion.
5. Wet the edges of the pie and press together. Decorate with pastry leaves, make a hole in the centre, and brush over with milk.
6. Bake in a moderately hot oven (375°F / Gas Mark 5) for about 35-40 minutes. Serve hot or cold.

Notes