Recipes for Occasions | Leek & Bacon Pie | Red Tractor

Special Occasion Recipes

Leek and Bacon Pie Recipe

Added 28 Feb 2017
Celebrate National Pie Week by making this creamy leek and bacon pie recipe that's perfect to serve at a family meal or small gathering!

Ingredients

  • 2 packs Belbake ready rolled shortcrust pastry
  • 120g Deluxe West Country butter
  • 750g Oaklands white potatoes, peeled and chopped
  • 400g (2 packs) Deluxe smoked dry cured bacon, cut into small strips
  • 2 Oaklands leeks, chopped
  • 1 heaped tbsp Belbake plain flour
  • 400ml Morning Fresh milk
  • 150g Valley Spire mature cheddar, grated
  • 1 Woodcote Free Range egg, beaten
  • Oil
  • Salt
  • Pepper

Serves 6 people

 

Method

  1. Preheat the oven to 200°C/180°C fan/gas mark 4.
  2. Unroll one pack of pastry and use to line a 23cm pie or flan tin, leaving a little overhang (you may need to roll the pastry out a little extra if it’s not quite wide enough).
  3. Chill in the fridge for 5 minutes, then line the pastry with greaseproof paper and fill with baking beans (or dried beans, if you don’t have them) and bake for 10 minutes.
  4. Meanwhile, cook the potatoes in a pan of boiling salted water until tender. In a separate pan, fry the bacon in a dash of oil in a deep saucepan until crisp and tip onto a plate lined with kitchen towel to drain and cool.
  5. Remove the pastry tart from the oven (leaving the heat on). Remove the paper and baking beans, setting the tart case aside to cool a little.
  6. Drain the potatoes and return to the pan along with half the butter and mash to your liking. Season generously to taste and set aside until required.
  7. Drain any excess fat from the bacon pan and return it to the heat. Melt the remaining butter and throw in the leeks to sweat until softened. Add the flour and mix to form a paste, then gradually pour in the milk – stirring continuously – until smooth and combined.
  8. Simmer the sauce until it thickens, then add the grated cheese and stir until melted (you may need a little more milk if the sauce is too thick).
  9. Season to taste, then tip the bacon bits into the sauce and stir.
  10. To assemble the pie, spread the mashed potato across the pastry base and pour the cheese and bacon filling over the top. Top with the second sheet of pastry, using any trimmings for decoration, if you'd like.
  11. Brush the lid all over with the beaten egg, using extra around the rim of the dish to seal. Use the tip of a sharp knife to pierce a couple of holes in the centre of the pie, then place in the oven and bake for 30 minutes, or until golden and evenly cooked.
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