Method

• Place the flour in the bowl and cut the butter into tiny pieces and squash it into the flour and add the salt.
• Add the water and cut it into the mixture with a pallet knife.
• Form into two rounds and set aside to rest for 20 minutes.
• Roll out the pastry (using the minimum amount of flour) until it is large enough to line a 20 cm diameter loose bottomed tin.
• Cut 8 rashers of bacon in half and arrange over the base of the tin.
• Break eggs on top of bacon and separate by placing remaining rashers over / between them.
• Sprinkle with chopped parsley and season with salt and pepper.
• Cover with the remaining pastry, seal the edges, brush with water or milk and make a couple of cuts in the top of the pie and bake in a preheated oven at 180ºC oven for 40-45 minutes.