For the crust:
1 1/2 cups all-purpose flour, 1 tablespoon vegetable oil, salt to taste
6 tablespoons vegetable shortening or butter, cold water as needed
1 egg, 1 tablespoon red wine vinegar, 2-3 tablespoons cold water
2 tablespoons chopped fresh parsley, 2 eggs, beaten
For the filling:
1 tablespoon butter or margarine, 3 slices of bacon, diced
1 medium onion, finely chopped, 1/2 pound moist beef
2 tablespoons Worcestershire sauce, salt and black pepper to taste
2 tablespoons all-purpose flour, 1/3 cup cold water, 2 cooked eggs, diced
For the crust:
1 1/2 cups all-purpose flour, 1 tablespoon vegetable oil, salt to taste
6 tablespoons vegetable shortening or butter, cold water as needed
1 egg, 1 tablespoon red wine vinegar, 2-3 tablespoons cold water
2 tablespoons chopped fresh parsley, 2 eggs, beaten
For the filling:
1 tablespoon butter or margarine, 3 slices of bacon, diced
1 medium onion, finely chopped, 1/2 pound moist beef
2 tablespoons Worcestershire sauce, salt and black pepper to taste
2 tablespoons all-purpose flour, 1/3 cup cold water, 2 cooked eggs, diced
For the crust: In a medium bowl, whisk together 1 1/2 cups of flour, salt, and vegetable oil
Add the shortening or butter, using a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse crumbs
Gradually add cold water as needed, stirring with a fork until the dough comes together in a ball
Turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable
Wrap in plastic wrap and refrigerate for at least 1 hour
For the filling: In a large skillet, cook the bacon over medium heat until crispy, about 5 minutes
Remove the bacon from the pan with a slotted spoon and set aside
Leave the drippings in the pan
Add the chopped onion to the pan and cook until softened, about 3-4 minutes
Add the beef and cook until browned, breaking it up into small pieces as it cooks
Mix in the Worcestershire sauce, salt, and black pepper
Stir in the flour and cold water until a thick paste forms
Remove from heat
Stir in the cooked eggs and set aside
In a buttered 9-inch tart pan with a removable bottom, place the beef mixture and spread it evenly
Roll out the chilled crust on a lightly floured surface to a thickness of about 1/8 inch
Place the crust over the filling, trimming any excess from the edges
Bake in a preheated oven at 375°F for 30-35 minutes or until the crust is golden brown
Let cool for 6 portions.
