Rub butter into flour and salt until the mixture resembles fine breadcrumbs.
Whisk one egg with lemon juice and water, then mix into flour to form a dough ball.
Chill the wrapped pastry dough in the fridge for 30 minutes.
Sauté onion and garlic in oil for eight minutes until soft.
Add bacon and pork, cooking for 10 minutes until liquid evaporates, then cool completely.
Preheat the oven to 200°C.
Mix two eggs with cream cheese, cheddar, chives, seasoning, and the cooled meat mixture.
Line the cake tin with two-thirds of the rolled pastry.
Fill with mixture, make three wells, and crack the remaining three eggs into them.
Seal the pie with the pastry lid, brush with glaze, and make a steam hole.
Bake for 50 to 55 minutes until golden-brown and rest for 15 minutes before serving.