Bacon and Egg Pie

• 6oz shortcrust pastry
• 4 thick lean rindless bacon rashers
• 4 Eggs

Line a seven-inch sponge tin with pastry, leaving enough for a lid. Cut the bacon into small pieces and arrange them in the tin. Break the four eggs on top of the bacon, leaving them whole. Season with salt and pepper and cover with the remaining pastry. Brush the pastry well with milk or a little beaten egg. Bake at 400°F, 200°C, gas mark 6 for ten minutes. Lower heat to 350°F, 180°C, g