- 1 2/3 cups all-purpose flour
- ¼ cup vegetable shortening
- ¼ cup butter
- 3-5 tablespoons salted ice water or enough to bind
- 2¼ cups or 18 ounces pancetta or bacon, chopped into small squares
- 1 medium onion, finely chopped
- Freshly ground pepper
- 1 green onion, finely chopped
- Approximately 2 tablespoons chopped parsley
- 2 large eggs
- 8-inch pie plate
- Make the pastry by freezing the fats and flour together for 10 minutes, then tip out into the food processor and blitz to a flaky rubble. Add enough ice water to bind, then form into 2 discs, cover them with plastic wrap and rest in the refrigerator for 20 minutes.
- Preheat the oven to 400°F.
- Cook the pancetta or bacon in a frying pan with the onion, peppering well. Beat the green onion, parsley, and eggs together, and set aside while you roll out the pastry between plastic wrap.
- Using one of the discs, line the dish, leaving an overhang. Roll out the other half between plastic wrap to make a lid, and set aside for one moment. Transfer the pancetta and onion mixture to the pastry-lined pie plate and pour over the onion, parsley, and eggs. With a little cold water, dampen the edges of the pastry shell and cover with the rolled-out lid. Cut off excess pastry, and seal and pinch all around the rim. Make a hole in the lid to let out steam, put in the oven, and bake for 30 minutes.
- Sit on a wire rack until slightly above room temperature, or eat cold.