Ingredients
- 240 gram(s) plain flour
- 60 gram(s) vegetable shortening
- 60 gram(s) butter
- 4 tablespoon(s) water (salted and iced (or enough to bind))
- For the filling
- 500 gram(s) pancetta (or bacon) chopped
- 1 medium onion (finely chopped)
- 1 spring onion (finely chopped)
- 2 tablespoon(s) parsley (chopped)
- 2 large egg(s)
Method
Make the pastry by freezing the fats and flour together for 10 minutes, then tip out into the processor and blitz to a flaky rubble. Add enough iced water to bind, then form into 2 discs, cover them with clingfilm and rest in the fridge for 20 minutes.
Preheat the oven to 200ºC/gas mark 6.
Cook the pancetta or bacon in a frying pan with the onion, peppering well. Beat the spring onion, parsley and eggs together, and set aside while you roll out the pastry.
Using one of the discs, line the dish, leaving an overhang. Roll out the other half to make a lid, and set aside for one moment. Transfer the pancetta and onion mixture to the pastry-lined pie plate and pour over the spring onion, parsley and eggs. With a little cold water, dampen the edges of the pastry case and cover with the rolled-out lid. Cut off excess pastry, and seal and pinch all around the rim. Make a hole in the lid to let out steam, put in the oven and bake for 30 minutes.
Sit on a wire rack until slightly above room temperature, or eat cold.
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