Bacon And Leek Pie With Sweetcorn

cooking time
30 minutes

serves
4 people

Ingredients

  • 2 Dry cured smoked bacon or gammon steaks, cut into cubes (about 200g (7oz) each in weight)
  • 15ml (1tbsp) Rapeseed Oil
  • 2 Leeks, washed, halved and sliced
  • 200g (7oz) Low fat/light cream cheese
  • Black pepper – to taste
  • 325g (12oz) Can sweetcorn, drained or if frozen about 260g
  • 500g (18oz) Packet pre-made puff pastry
  • Milk and egg, whisked, for glaze

Method

Preparation

Preheat the oven to Gas Mark 6, 200°C, 400°F.

1

Heat the oil in a large pan. Add the bacon or gammon and leeks and cook until the bacon has changed colour and the leeks are beginning to soften.

2

Add the cream cheese and combine together well. Heat through and allow to thicken slightly for about 2-3 minutes. Add the black pepper and sweetcorn then place in a large 1 litre/2 pint pie dish.

3

Roll out the pastry to a size that will roughly cover the dish – decorate the edge with a pattern (a good effect is to use the edge of a small round glass) and, if you wish, cut out shapes to decorate the top of the pie. Brush the pastry with the milk and egg glaze.

4

Place in the preheated oven for about 25-30 minutes until the pastry is golden brown and well risen.

Serving Suggestions

Serve with a selection of seasonal green vegetables.