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1
Preheat oven to 425 degrees.
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2
Arrange one pastry round in a shallow pie plate or on a baking sheet.
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3
Butterfly 4 of the sardines.
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4
Brush cut sides of all sardines with some mustard and sprinkle with chopped herbs, grated lemon rind, salt and pepper.
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5
Arrange sardines on pastry round or baking sheet equidistant from one another with filleted side down and heads resting on edge of pastry.
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6
Fold up and arrange remaining sardines among the butterflied sardines, heads resting on edge of pastry.
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7
Scatter bacon and eggs.
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8
Sprinkle lemon juice over sardines, bacon and eggs.
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9
Trim about 1/4 inch from edge of second round of pastry and place over sardines.
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10
Brush bottom pastry at edges with egg wash and press top pastry onto bottom pastry between sardines, arranging a pastry edge around each sardine neck so that just the heads peek out.
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11
Gently press pastry around the bodies of the sardines to make a wavy surface.
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12
Cut a small vent hole in the center of the top crust.
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13
Brush top with remaining egg wash.
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14
Bake pie for 20 minutes.
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15
Reduce oven temperature to 350 degrees and bake 15 to 25 more minutes, until top of pie is a golden brown.
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16
Before serving, tuck a sprig of parsley in each sardine mouth.
