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Method Prep:25min › Cook:25min › Ready in:50min
Make your pastry using the flour, salt and butter. Put flour into a big mixing bowl and rub in the marg or butter (I use marg it's less fat). Rub in until a breadcrumb texture, then add about a quarter of a cup of cold water and mix together until a quite firm but not too dry. Roll into a ball and wrap in clingfilm put in the fridge to rest for 20 minutes.
Boil your peeled potatoes till firmly cooked and slice them. Fry your sausage and bacon (dry fry don't add oil) until fully cooked, then slice your chicken and cook. Scramble 3 eggs and leave to cool. Heat your beans in a pan.
Preheat the oven to 200 C / Gas 6.
Take your pastry out the fridge and split into two - one bigger than the other as the small will be the lid. Roll out the pastry to a desired size and thickness do this quickly and not too much pressure to ensure your pastry will remain soft and fluffy when cooked. Grease a deep large pie dish and place the pastry in. Place in the oven and blind bake for about 5 minutes in a hot oven. When the pastry is slightly golden remove from oven.
Place a layer of sliced potatoes on the pastry case, then pour in some beans, add some sausage, bacon, chicken and cheese on top, then cover with your scrambled eggs. Repeat the process until the pie dish is full. Ensure all the beans and cheese are used so the pie is not dry.
When filled, add the pastry lid. Prick with a fork and brush with milk or egg and place in a preheated oven for around 30 minutes.
Add some ketchup to the beans and allow the pie to cool for about half hour; this allows the cheese to set and makes it easier to cut and serve.
This exact recipe does not work as the pie did not cook appropriately. It had a soggy bottom and none of it was cooked. The chicken did not cook properly although it looked like it did and it even gave me food poisoning. I do not recommend it. - 09 May 2015