Bacon, Egg, Mushroom And Tomato Pie

• 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

1. Preheat the oven to 200u0b0C/400u0b0F/gas mark 6.
2. --------Forthe pastry----------.
3. Sift the flour and salt into a bowl.
4. Rub in the fat and add just enough water to make a dough.
5. Or put it all in the food processor!
6. Chill for 30 minutes before using.
7. -------Forthe filling---------.
8. Grill the bacon and then cool and cut into strips.
9. Finely chop the mushrooms, melt the butter, add shallots and mushrooms and cook until dry.
10. Season and add the tomatoes.
11. Roll out just over half the pastry, line a 17cm flan ring.
12. Smooth the mushroom mix onto the base of this.
13. Sprinkle with bacon, break in 6 eggs, season and roll out the rest of the pastry.
14. Make a glaze of egg wash with the remaining egg.
15. Lay the pastry on top of pie.
16. Seal with egg wash and decorate.
17. Bake in the oven for 30-35 minutes .
18. Rest for 10 minutes, remove flan ring and serve hot or cold.

pastry, flour, salt, lard, cold water, butter, filling, back bacon, button mushrooms, butter, shallot, tomatoes, eggs, salt, freshly ground black pepper

Taken from www.food.com/recipe/bacon-egg-mushroom-and-tomato-pie-12497 (may not work)