Sweet Cured Bacon Pie With Spring Vegetables
cooking time
50 minutes
cooking skill
Not too tricky
serves
6 people
Ingredients
- 225g sweet cured back bacon rashers (about 8 rashers)
- 1 x 500g pack shortcrust pastry
- 4 baby carrots, peeled and cut in half
- 6 asparagus spears
- 3 baby leeks, or one large, cut into long thin strips
- 25g green beans
- 2 tablespoons caramelised onion chutney or similar fruit chutney
- seasoning
- 1 x 500g pack puff pastry
- Beaten egg and milk, to glaze
Method
1
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4-5.
Roll out the shortcrust pastry and line a 900g loaf tin or a deep pie dish.
2
Lay 2 rashers of bacon and some of the vegetables onto the bottom of the loaf tin or pie dish. Top with the chutney and continue to layer with the remaining vegetables.
3
On a lightly floured surface, roll out the puff pastry and cover the tin or dish. Brush with egg and milk glaze.
4
Bake in oven for about 45–50 minutes until pastry is well golden. (If the pastry starts to catch cover with foil.)
5
Serve with new potatoes and extra seasonal vegetables or as part of a ‘spring picnic’ with extra pickles.
