Bacon And Egg Pie New Zealand-Style - cooking recipe

Ingredients

1 teaspoon vegetable oil
1 onion, diced
1 cup frozen peas and carrots
1/4 teaspoon salt
Short Crust Pastry:
1 1/3 cups all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon salt
2 tablespoons butter
2 tablespoons lard
2 tablespoons cold water
1 egg yolk
8 eggs, or as desired
6 slices Irish bacon, rinds removed
salt and ground black pepper to taste
1 tablespoon milk, or as needed

Preparation

Heat oil in a skillet over medium heat. Add onion; cook and stir until just translucent, about 1 minute. Stir in frozen peas and carrots; cook and stir until heated through, about 2 minutes. Stir in 1/4 teaspoon salt. Remove from heat.
Preheat oven to 320 degrees F (160 degrees C).
Sift 1 1/3 cups plus 2 tablespoons flour and salt into a large bowl. Rub in butter and lard using your fingers until the mixture resembles coarse crumbs.
Mix in cold water and egg yolk using a knife to cut and stir until pastry dough comes together. Turn onto a floured surface and roll out into two 7 to 9-inch circles.
Line a pie plate with 1 pastry dough circle. Break open 4 eggs and pour carefully into the pie pan without breaking yolks. Season with salt and pepper.
Lay 3 bacon strips over the eggs; add a layer of cooked peas and carrots. Lay the remaining 3 bacon strips over the peas and carrots. Break open the remaining 4 eggs and pour carefully on top of the bacon; break some of the yolks for a marbling effect without scrambling. Season with salt and pepper.
Top the pie with the remaining pastry dough circle; fix securely by pressing the tines of a fork all around the edge. Brush milk over the surface of the pie.
Bake in the preheated oven until a skewer inserted in the center of the pie comes out clean, about 1 hour.