Method

•  Lard Pastry Cut the salt and lard into the flour using your food processor
• Transfer to a bowl
• Blend the liquid then pour into dry ingredients and then use a butter knife to cut liquid into the dry
• Shape into a rectangle, wrap in clingfilm and refrigerate (or I usually make double and freeze one half)
• Filling Start the bacon cooking over a medium heat until browned (depending on the size of your pan you may have to do it in 2 lots so as not to steam the bacon)
• Repeat with the sausages you have sliced
• Once browned remove the meat then add the onions to the pan without cleaning
• Heat oven to 220C
• Take your pastry from the fridge
• Cut off 3/5s (re-wrap the remaining 2/5s and back to the fridge)
• Flour your bench then roll out to fit your tin (use tin, or ceramic, or glass in order of preference for browning)
• I use a 27 x 21cm tin or a round high sided fluted tin 26cm
• Put the pastry lined tin into the fridge while you roll out the other 2/5s for the top
• Put this back in the fridge while you do the filling
• Beat 3 or 4 eggs and add the salt
• Pile in the onion, then the bacon and sausage, sprinkle on the frozen peas pour in the beaten egg
• Make hollows in the bacon and break the rest of the eggs in to each hollow
• Smear on the relish and then place on the lid
• Seal the edges
• Prong all over with a fork
• Put it into the oven for 50 ~ 70 minutes
• (depending on the size of your tin and the heat of your oven)
• Delight in the golden brownness
• Cut once it has rested for 15 minutes