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INGREDIENTS
| FOR THE PASTRY:
| | 240g plain flour
| | 60g Trex or other vegetable shortening
| | 60g butter
| | 3–5 tablespoons salted iced water – or enough to bind
| | FOR THE FILLING:
| | 500g pancetta or bacon, chopped into small batons
| | 1 medium onion, finely chopped
| | 1 spring onion, finely chopped
| | approximately 2 tablespoons chopped parsley
| | 2 large eggs
| | 20cm pie plate |
Serving Size : Serves 6
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METHOD
| | | 1. | 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.
| | 2. | Preheat the oven to 200ºC/gas mark 6.
| | 3. | 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.
| | 4. | 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.
| | 5. | Sit on a wire rack until slightly above room temperature, or eat cold. |
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