Method
Start by making the pastry by sifting the flour and pinch of salt right into a large bowl, holding the sieve up to possible. Now add some lard and butter, reduce smallish protuberances, then have a knife and start to chop body fat in to the flour. Continue carrying this out until it appears fairly evenly blended, then start to rub body fat in to the flour, making use of your fingertips only, and being as light as you possibly can. While you do that, lift up high and allow it to fall into the bowl, just lengthy enough to help make the mixture crumbly having a couple of odd protuberances every now and then. Now sprinkle 1 tablespoon water in, then, having a knife, start getting the dough together.
Then discard the knife and, finally, take it along with your fingertips. When enough liquid is added, the pastry should leave the bowl fairly clean. If the hasn’t happened, adding a place more water. Now put the pastry inside a polythene bag and then leave it within the fridge for half an hour to relax.
Next, hardboil 2 from the eggs by putting these questions small saucepan and adding enough water to pay for them by about inch (1 cm). Bring water as much as simmering point and set a timer on for 7 minutes. Then, once the time expires, awesome the eggs quickly under cold, flowing water for 1 minute, and then leave them in cold water till they’re awesome.
Meanwhile, grill (or fry) the bacon lightly before the fat starts to run and pre-heat the oven to gas mark 6, 400°F (200°C). Unveil 1 / 2 of the pastry, on the gently floured surface, eliminate 12 models while using 3 inch (9 cm) cutter and line the patty tin. Now peel and chop the eggs quite small , chop the bacon fairly small, too, Then divide the egg and bacon one of the pies and season with freshly milled pepper along with a hardly any salt. Beat the rest of the egg along with the milk and thoroughly pour the mix in to the pies, letting it settle along the way. Dampen the perimeters and unveil all of those other pastry to chop the smaller sized models for that covers. Create a small hole within the center of every cake, brush the tops with milk, then bake for ten minutes.
Next, lessen the heat to gas mark 5, 375°F (190°C) and prepare for any further 25 minutes.