Boxing Day Egg-and-Bacon Pie

Name: Boxing Day Egg-and-Bacon Pie
Ingredients: 1 2/3 cups all-purpose flour; ¼ cup vegetable shortening; ¼ cup butter; 3-5 tablespoons salted ice water or enough to bind; 2¼ cups or 18 ounces pancetta or bacon, chopped into small squares; 1 medium onion , finely chopped; Freshly ground pepper; 1 green onion , finely chopped; Approximately 2 tablespoons chopped parsley; 2 large eggs; 8-inch pie plate

Chef

Nigella Lawson

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Cookbook

How to be a Domestic Goddess

Published by Hyperion

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This image courtesy of Joseph DeLeo

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.

Serves6

Cooking Methodbaking

CostModerate

Total Timeunder 2 hours

Make Ahead RecipeYes

Recipe Coursemain course

Mealbrunch, dinner, lunch

Moodblue

Taste and Texturesavory

Type of Dishsavory/pot pie

Ingredients

1 2/3 cups all-purpose flour
¼ cup vegetable shortening
¼ cup butter
3-5 tablespoons salted ice water or enough to bind
2¼ cups or 18 ounces pancetta or bacon, chopped into small squares
1 medium onion, finely chopped
Freshly ground pepper
1 green onion, finely chopped
Approximately 2 tablespoons chopped parsley
2 large eggs
8-inch pie plate

Instructions

Make the pastry by freezing the fats and flour together for 10 minutes, then tip out into the food processor and blitz to a flaky rubble. Add enough ice water to bind, then form into 2 discs, cover them with plastic wrap and rest in the refrigerator for 20 minutes.
Preheat the oven to 400°F.
Cook the pancetta or bacon in a frying pan with the onion, peppering well. Beat the green onion, parsley, and eggs together, and set aside while you roll out the pastry between plastic wrap.
Using one of the discs, line the dish, leaving an overhang. Roll out the other half between plastic wrap 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 onion, parsley, and eggs. With a little cold water, dampen the edges of the pastry shell 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.