Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Bacon And Leek Pie With Sweetcorn
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Indulge in a scrumptious pie filled with smoky bacon, tender leeks and a delightful surprise of sweetcorn – perfect for picnics or lunch on the go.
Prep time: 10 mins
Cook time: 30 mins
Serves: 4
Cooking Skill: Easy
Ingredients
2
dry cured smoked bacon or gammon steaks, cut into cubes (about 200g each in weight)
1 tablespoon
rapeseed oil
2
leeks, washed, halved and sliced
200g
low fat or light cream cheese
Black
pepper, to taste
1 x 225g
can sweetcorn, drained or if frozen about 260g
1 x 500g
pack prepared puff pastry
2 tablespoons
milk and 1 egg, beaten, to glaze
Method
Step 1
Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
Step 2
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.
Step 3
Add the cream cheese and combine together well. Heat through and allow to thicken slightly for about 2-3 minutes. Season, and add the sweetcorn. Transfer to a large 1 litre pie dish.
Step 4
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.
Step 5
Place in the preheated oven for about 25-30 minutes until the pastry is golden brown and well risen.
Step 6
Serve with a selection of seasonal green vegetables.
Method
Step 1
Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
Step 2
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.
Step 3
Add the cream cheese and combine together well. Heat through and allow to thicken slightly for about 2-3 minutes. Season, and add the sweetcorn. Transfer to a large 1 litre pie dish.
Step 4
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.
Step 5
Place in the preheated oven for about 25-30 minutes until the pastry is golden brown and well risen.
Step 6
Serve with a selection of seasonal green vegetables.
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