Bacon and Egg Pie
2 cups all-purpose flour,
1 level tsp. salt
1/3 cup lard
3-4 tbsps. cold water
rashers bacon (thick sliced bacon-if you cant get Irish sliced bacon use 12-15
slices of American style bacon.)
Sift flour and salt into a bowl. Cut up fats and rub them into the flour.
Gradually add the water mixing it in with a knife until the mixture forms a ball
and leaves the bowl clean. Lightly shape on a floured board and cut in two
pieces. Grease a 10 inch pie plate, roll out half the pastry and line the plate
with this. Place the rashers like the spokes of a wheel and break an egg into
each space. Roll out the other half of the pastry and carefully cover the
filling with this. Crimp the edges all around, lightly mark segments with a
knife so that each person gets a rasher and an egg- brush the top with milk.
Place in a preheated oven at 400 degrees for 40-45 minutes