Boxing Day Egg-and-Bacon Pie

Directions

1. 1
   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.
2. 2
   Add enough ice water to bind, then form into 2 discs, cover them with plastic wrap and rest in the refrigerator for 20 minutes.
3. 3
   Preheat the oven to 400F.
4. 4
   Cook the pancetta or bacon in a frying pan with the onion, peppering well.
5. 5
   Beat the green onion, parsley, and eggs together, and set aside while you roll out the pastry between plastic wrap.
6. 6
   Using one of the discs, line the dish, leaving an overhang.
7. 7
   Roll out the other half between plastic wrap to make a lid, and set aside for one moment.
8. 8
   Transfer the pancetta and onion mixture to the pastry-lined pie plate and pour over the onion, parsley, and eggs.
9. 9
   With a little cold water, dampen the edges of the pastry shell and cover with the rolled-out lid.
10. 10
    Cut off excess pastry, and seal and pinch all around the rim.
11. 11
    Make a hole in the lid to let out steam, put in the oven, and bake for 30 minutes.
12. 12
    Sit on a wire rack until slightly above room temperature, or eat cold.