Recipe Of The Week

Farmhouse Bacon And Leek Pies

Cooking time:

Serves:6 people

Rating: 4 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 5


  • 250g (9oz) Thick cut, Wiltshire cured, back rashers cut in half
  • 15mlsp (1tbsp) Oil
  • 1 Shallot, sliced
  • 3 Leeks, washed, halved and sliced
  • 200ml (7floz) Half fat crème frâiche
  • 2 Eggs
  • Black pepper
  • 30mlsp (2tbsp) Fresh parsley, roughly chopped
  • 30mlsp (2tbsp) Wholegrain mustard
  • 500g (1lb) Packets premade shortcrust pastry (1-2 packets)
  • Milk and egg for glaze


Preheat the oven to 180°C/Gas Mark 4.


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.


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