pinch salt
2 large egg yolks kept cold
1-3 tablespoons chilled water ice cold
For the filling
350 grams bacon streaky or middle, thickly sliced
1 tablespoon olive oil alternatively, keep the excess bacon fat from cooking the bacon
1 medium brown onion finely diced
2 cloves garlic crushed
8 large eggs 4 for the filling and 4 whole, to top
100 grams mascarpone or double cream, or cream cheese (softened at room temperature)
100 grams tasty/cheddar cheese grated. Use a strong/bitey cheddar for best flavour.
2 tablespoons fresh chives chopped
1 tablespoon fresh parsley chopped
salt and pepper to taste
To glaze
1 egg beaten
Instructions
For the pastry
Place the flour, salt and butter in a food processor and pulse until the butter is incorporated into the flour and the mixture resembles breadcrumbs. Alternatively, place into a bowl and use your fingertips to rub the butter into the flour.
Add the egg yolks and add 1-3 tablespoons of chilled water (work in just enough liquid to bring the dough together) and mix until the mixture forms a soft dough. Don’t knead the dough at all, just squish the mixture into a ball. Cover with plastic wrap and place in the fridge for at least 30 minutes.
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