Pork Recipes

Red Tractor pork is produced with the utmost care and we want you to make the most of this fantastic and versatile ingredient. Take a look at our inspirational recipe selection to revisit some classic dishes or discover something new and tasty.

Take the pledge Take the pledge

FARMHOUSE BACON AND LEEK PIES

From BCW 2012

  • Serves 6
  • Cooking Time 50 mins

Rate this recipe:

Recipe ingredients

250g (9oz) Thick cut, Wiltshire cured, back rashers cut in half
1 x 15mlsp (1tbsp) Oil
1 Shallot, sliced
3 Leeks, washed, halved and sliced
200ml Half fat crème frâiche
2 Eggs
Black pepper
2 x 15mlsp (2tbsp) Fresh parsley, roughly chopped
2 x 15mlsp (2tbsp) Wholegrain mustard
1-2 x 500g Packets premade shortcrust pastry

Milk and egg for glaze

Preparation

Preheat the oven to Gas Mark 4, 180ºC, 350ºF.

Heat the oil in a large pan. Add the bacon, shallots and leeks and cook until beginning to soften. Allow to cool slightly.

Mix together the crème frâiche, eggs, pepper, parsley and mustard. Add this to the bacon mixture.

Take a cake tray for making 6 large muffins (each ‘muffin’ being about 9cm 3½” in diameter and about 5cm 2” 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.

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.)

Serve with a heap of steamed seasonal vegetables OR the pies taste good cold and served with salad or coleslaw.

British Bacon week 2011