Fife pie

Chill margarine and lard and chop in small pieces. Mix with flour, gradually adding cold water to mix the dough. Roll the dough into a rectangular layer, grease with fat, wrap the third part of the dough length on the middle part, wrap the remaining part on top of the first two parts. Pinch the edges of the dough, roll everything out and repeat wrapping and rolling out 2-3 times. Put the dough in a cool place for 15 minutes. For the filling, mix the grated bread with chopped bacon, finely chopped rabbit liver, beaten egg, thyme, salt and pepper. Divide the mass into 8 parts, roll them into balls. Cut the rabbit into pieces, cut corned beef or raw bacon, boil the eggs hard-boiled. Roll the dough into a tortilla and line its shape. Put pieces of rabbit meat, cooked balls from the filling, corned beef and chopped eggs on the dough. Pour in the broth, pinch the pie, smooth the seam, grease the surface with a raw egg. Bake in the oven at a temperature of 220 ° C for 15 minutes, then reduce the temperature to 160 C, bake for another 1-
1. 5 hours until golden brown. The pie can be served both hot and cold.