We don't eat a lot of pastry and so I just keep some frozen pastry in the freezer for times when we fancy a quiche or pie.
However, I fancied some kind of egg and bacon pie and the freezer was looking grim.
I bought a lovely little book last year when I was visiting Books for Cooks at Notting Hill in the UK, called Pasties by Lindsey Bareham. I have made a few pasties from this book and they hardly touch the plate and they are gone. I put this mainly down to the melt in the mouth pastry.
So I turned to Lindsey's book for the right measurements to make perfect shortcrust pastry. This is a great little book with little stories and history about the origins of all the different pasties.
400g/14oz plain flour
4-6 tbsp ice cole water to mix
Sift the flour and salt into a mixing bowl.
Cut the lard and butter directly into the flour in small chunks and rub into flour until it becomes breadcrumbs.
Add water a little at a time using a rounded knife until it resembles a clump.
Knead a few times and pat into a ball, cover and leave for 30 minutes.
Preheat the oven to 200C/400F/Gas 6
Roll pastry out (not too thinly) to the size of your baking pan, mine was quite deep.
4 eggs whisked
1 cup of full cream milk
4 large rashers of bacon
1 large onion
300g any cheese you like ( I used equal parts of cheddar, parmesan and mozzarella)
Add milk to eggs and whisk together
Chop onion and bacon
As this is a peasant pie you don't have to be too particular how you roll out the pastry, just keep your board well floured so it does not stick, and don't roll it too thinly.
Grease your tin and lay in the pastry.
Sprinkle cheese on the bottom of the pie followed by bacon and onions.
Pour over the eggs and milk mixture.
Pull the pastry over the contents roughly and brush with a little milk and sprinkle with pepper
This feeds 6 hungry diners or 8 as an entrée and let me say it wont last long!