Monday, October 15, 2012

Easy Bacon and Leek Pie Recipe

1. Preheat the oven to 190˚C/gas mark 5.
2. Butter a 20cm tin or pie dish.
3. Roll out just over half of the pastry and use this to line the base of the tin or pie dish.
4. Melt the butter in a frying pan and add the bacon. Fry for 1 minute, then add the leeks. Cook gently until the leeks are soft. Season to taste, remembering that bacon is salty.
5. Sprinkle in the flour and stir into the buttery juices.
6. Add the stock gradually – use just enough to cover the leeks and thicken when mixed with the flour. You may not need to use all the stock.
7. Cool for 5 minutes, then fill the pie with the leek mixture.
8. Roll out the rest of the pastry to make the lid. Dampen the edges of the pie with water and lay the lid on, securing the edges by pressing them together.
9. Glaze the pie top with a little beaten egg or milk if you wish, then bake for 30–40 minutes in the preheated oven.
10. Cool for 5 minutes before serving.

Butter for greasing
Half a quantity of
shortcrust pastry
25g butter
100g smoked
bacon, chopped
5 large leeks, sliced
Salt and black pepper to taste
1 tablespoon plain flour
150ml vegetable stock

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