Bacon, Egg, Mushroom And Tomato Pie - cooking recipe

Ingredients

For the short crust pastry
225 g plain flour
1 pinch salt
55 g lard
cold water
55 g butter
For the filling
340 g smoked back bacon
225 g button mushrooms
30 g butter
1 shallot, chopped
10 ml chopped sun-dried tomatoes
7 eggs
salt
freshly ground black pepper

Preparation

Preheat the oven to 200\u00b0C/400\u00b0F/gas mark 6.
--------Forthe pastry----------.
Sift the flour and salt into a bowl.
Rub in the fat and add just enough water to make a dough.
Or put it all in the food processor!
Chill for 30 minutes before using.
-------Forthe filling---------.
Grill the bacon and then cool and cut into strips.
Finely chop the mushrooms, melt the butter, add shallots and mushrooms and cook until dry.
Season and add the tomatoes.
Roll out just over half the pastry, line a 17cm flan ring.
Smooth the mushroom mix onto the base of this.
Sprinkle with bacon, break in 6 eggs, season and roll out the rest of the pastry.
Make a glaze of egg wash with the remaining egg.
Lay the pastry on top of pie.
Seal with egg wash and decorate.
Bake in the oven for 30-35 minutes .
Rest for 10 minutes, remove flan ring and serve hot or cold.