Cottleston pie (bacon and egg breakfast pie)

Sift the flour with a pinch of salt into a bowl.

Blend the butter and vegetable fat together with a knife, add to the dry ingredients and rub in with the fingertips until it resembles a fine crumb.

Add water with a fork, just enough that the dough clings together and leaves the sides of the bowl clean.

Knead lightly on a lightly floured surface into a smooth ball.

Cover and rest 10 minutes.

Split the dough in half, roll one half into a circle and line a shallow pie dish.

Trim the rind from the bacon and par-cook it a couple of minutes to render out some of the fat.

Arrange the bacon slices in the base of the pie, trimming to fit and leaving spaces for the eggs.

Break an egg into each space; use leftover bacon as dividers so the eggs cook separately.

Season each egg with salt and pepper.

Roll out the remaining pastry and lay it on top; cut a few slits in the centre.

With damp hands press the edges together firmly to seal, trim the edges and crimp with a fork.

Brush the top with a little milk.

Bake at 400F for 15 minutes.

Turn down to 350F and bake another 15 minutes.

Bake about 10 minutes more, until the bottom of the pie is cooked through.