Farmhouse Bacon And Leek Pies
Great snack pie
6
70 mins-
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 crème fraîche
- 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
Method
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 crème fraîche, 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 in diameter and about 5cm 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
