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Farmhouse Bacon And Leek Pies

Farmhouse Bacon And Leek Pies
Great snack pie

Ingredients:

  • 250g (9oz) Thick cut, Wiltshire cured, back rashers cut in half
  • 15mlsp (1tbsp) Oil
  • 1 Shallot, sliced
  • 3 Leeks, washed, halved and sliced
  • 200ml (7floz) Half fat cr�me fr�iche
  • 2 Eggs
  • Black pepper
  • 30mlsp (2tbsp) Fresh parsley, roughly chopped
  • 30mlsp (2tbsp) Wholegrain mustard
  • 500g (1lb) Packets premade shortcrust pastry (1-2 packets)
  • Milk and egg for glaze

Serves 6


Difficulty Rating:


Prep Time:

20 mins

Total Time:

70 mins


Instructions:

Preparation

Preheat the oven to 180°C/Gas Mark 4.



Heat the oil in a large pan. Add the bacon, shallots and leeks and cook until beginning to soften. Allow to cool slightly.

Mix together the cr�me fr�iche, eggs, pepper, parsley and mustard. Add this to the bacon mixture.

Take a cake tray for making 6 large muffins (each �muffin� being about 9cm 3�� in diameter and about 5cm 2� deep) or make one family pie in a large pie dish.

Roll out the pastry and line the trays or dish and leave a pastry �over-hang�. Fill with the bacon mixture. Roll out the remaining pastry and cut out the lids. �Roughly� pinch the pastry around the lid to make a �rustic� finish.

Brush the tops with the milk and egg glaze.

Place in the preheated oven for 40-50 minutes until the pastry is golden brown.

(Carefully remove the individual pies from the tins � leave the family pie in its dish.)

Serve with a heap of steamed seasonal vegetables OR the pies taste good cold and served with salad or coleslaw.



Image courtesy of AHDB from www.lovepork.co.uk




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