Friday Pie

This is another recipe from My Fun to Cook Book.

You will need:

8oz plain flour, salt, 2oz lard, 2oz butter, 

3–4 tablespoons cold water, 6 rashers bacon, 

4oz Cheddar cheese, 1 large ripe tomato, 

pepper, 3 eggs, 1–2 tablespoons milk

sieve, mixing bowl, tablespoon, knife, pastry board

rolling pin, 8-inch flan tin, kitchen scissors, cheese 

grater, pastry brush

1. Sift the flour with a large pinch of salt into the mixing bowl.

2. Add the lard and butter, cut into small pieces. With your fingers rub into the flour.

3. When all the lard and butter is evenly rubbed in, add 2 tablespoonfuls of water.

4. Mix the ingredients first with a knife, then with your hand, until you can lift out the dough in a lump. If the mixture is too dry, add another tablespoonful of water.

5. Sprinkle a little flour on the pastry board and put the lump of dough on it. Roll with the rolling-pin. Keep turning the dough not the pin.

6. When the dough is the thickness of two two-pence pieces, line the flan tin with it. Cut the pastry round the edge of the tin and keep aside.

7. Trim the bacon, cut into small pieces and lay half in the tin.

8. Grate the cheese and add half.

9. Chop the tomato and add half.

10. Repeat with the remaining bacon, cheese and tomato.

11. Break the eggs on top of the filling (do not break the yolks).

12. Turn on the oven at Gas Number 6 – Electricity 400°F.

13. Re-roll the remaining pastry and lay over the top of the pie to form a lid. Press the edges

together and mark with the back of a knife.

14. Brush the top with milk and cut three slits in the centre (to let the steam out).

15. Bake near the top of the oven for 30–35 minutes until the top is golden brown.

Rating: 8 out of 10