Bacon and egg pie

1) Preheat the oven to 200°C, Gas 6,
2) To make the pastry, sift the flour, with a pinch of salt, into a bowl. Rub in the margarine and lard until it looks like breadcrumbs then mix to a stiff dough with cold water.
3) Halve the dough, and use one half to line a shallow, greased baking dish.
4) Chop the bacon rashers then fry the pieces for 5 minutes. Drain well and sprinkle over the pastry in the dish.
5) Break the eggs carefully into the dish and season.
6) Roll the remaining pastry to fit the top of the dish, cover with the round and press the edges to seal.
7) Bake for 35 minutes at or until the pastry is golden brown.
8) Serve with roasted cherry tomatoes