Boxing Day Egg-and-Bacon Pie

Name: Boxing Day Egg-and-Bacon Pie
Yield: Serves 6
Ingredients: approximately 2 tablespoons chopped parsley; 2 large eggs; 60 g Trex or other vegetable shortening; 240 g plain flour; 60 g butter; 60 g Trex or other vegetable shortening; 500 g pancetta or bacon, chopped into small batons; 3–5 tablespoons salted iced water – or enough to bind; 500 g pancetta or bacon, chopped into small batons; 500 g pancetta or bacon, chopped into small batons; 1 spring onion, finely chopped; 1 medium onion, finely chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

How to be a Domestic Goddess

By Nigella Lawson

Published 1998

About

This recipe comes from Beryl Scoffield, the mother of one of my oldest friends, and a woman with a reputation for her pies. This one is my ideal Boxing Day supper, to be eaten on a tray with some cornichons and a glass of beer or cider, as I slump, perfectly contented and guiltless, in front of the television.

Ingredients

For the Pastry

240 g plain flour
60 g Trex or other vegetable shortening

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 200°C/gas mark 6