Name: Leek and bacon pie
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 2 tablespoon extra virgin olive oil; 100 gram bacon, rind removed, diced; 2 large leeks, white and pale green parts only, sliced; 2 teaspoon thyme; 80 gram swiss-style cheese, cut into cubes; 2 sheets frozen puff pastry, thawed; 1 egg, lightly beaten

Leek and bacon pie

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Serves 4

Prep

20M

Cook

50M

Total

1H 10M

Ingredients

2 tablespoon extra virgin olive oil

100 gram bacon, rind removed, diced

2 large leeks, white and pale green parts only, sliced

2 teaspoon thyme

80 gram swiss-style cheese, cut into cubes

2 sheets frozen puff pastry, thawed

1 egg, lightly beaten

Method

1.Heat oil in a non-stick frying pan on medium. Cook bacon for 5 minutes, until crisp. Remove with a slotted spoon and drain on paper towel.

2.Add leek and thyme to pan. Cook for 5 minutes, until soft. Place in a bowl with bacon and cheese.

3.Line a baking tray with baking paper. Cut a 20cm circle from one sheet of pastry and place on prepared tray.

4.Spread leek mixture on pastry, leaving a 2cm border. Brush border with egg. Cut a 23cm circle from remaining sheet of pastry. Lay over filling, pressing out air. Crimp edges with a fork and brush with egg. Chill for 30 minutes.

5.Meanwhile, preheat oven to 180°C. Brush pie top with egg again and lightly sprinkle with sea salt. Bake for 40 minutes, until golden brown and puffed. Serve hot or at room temperature.

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