Farmhouse Bacon And Leek Pies
- 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 crï¿½me frï¿½iche
- 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
Preheat the oven to 180Â°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 crï¿½me frï¿½iche, eggs, pepper, parsley and mustard. Add this to the bacon mixture.
Take a cake tray for making 6 large muffins (each ï¿½muffinï¿½ being about 9cm 3ï¿½ï¿½ in diameter and about 5cm 2ï¿½ 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 ï¿½over-hangï¿½. Fill with the bacon mixture. Roll out the remaining pastry and cut out the lids. ï¿½Roughlyï¿½ pinch the pastry around the lid to make a ï¿½rusticï¿½ 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 ï¿½ 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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