Korean-Style Pork Mince Bowl
Prep time: 5 mins
Cooking time: 15 mins
Easy
Serves:
4
Bacon And Leek Pie With Sweetcorn
Add to list
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.
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
1x 225g
can sweetcorn, drained or if frozen about 260g
1x 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.
Bacon and Leek Pie with Sweetcorn
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
- 1x 225g can sweetcorn, drained or if frozen about 260g
- 1x 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.
EXPLORE OUR RECIPE COLLECTIONS
Discover our collections of recipes for all occasions, seasons and your favourite pork cuts here.
Recipe collectionsDISCOVER PORK
View the range of versatile cuts and cooking techniques for delicious pork.
Discover PorkWHAT WE DO HERE AT LOVE PORK
Sharing quick & easy pork recipe inspiration & cooking advice.
What we do