Farmhouse Bacon and Leek Pies
By BPEXNobody will guess you cheated a bit with the pastry once they bite into these babies! Meaty Wiltshire cured bacon in a creamy mustard and leek sauce - what's not to love?Time and servings
Ingredients
11 total- 1 tbsp of olive oil
- 3 eggs, 1 for glaze
- 2 tablespoons of fresh parsley, roughly chopped
- 2 tablespoons of wholegrain mustard
- 1 drizzle of milk, to mix with egg for the glaze
- 200 ml of half-fat crème fraiche
- 250 g of thick cut back bacon rashers, cut in half
- 1 shallot, sliced
- 3 leeks, halved, washed and sliced
- 1 pinch of black pepper, to taste
- 500 g of shortcrust pastry, (1-2 packs)
Method
6 stepsStep 1
Preheat the oven to Gas Mark 4, 180C, 350F.
Step 2
Heat the oil in a large pan. Add the bacon, shallot, and leeks and cook until beginning to soften. Allow to cool slightly.
Step 3
Mix together the crème fraiche, eggs, pepper, parsley and mustard. Add this to the bacon mixture.
Step 4
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.
Step 5
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.
Step 6
Serve with a heap of steamed vegetables. Alternatively, leave the pies to go cold and serve with salad or coleslaw.