Bacon and Leek Pie
This is an easy dish. Great for lunch or dinner. Who doesn't like bacon?? :)
I threw a few things in from the garden. Kale, thyme, oregano and silverbeet. Only a little of each and it was just enough.
This will serve four people happily or stretch to six if you serve it with some sides. I have some rocket in the vegetable patch so I made a simple rocket and feta salad to accompany this satisfying pie. I love that it was light but incredibly filling.
- 1 leek - discard the green top, wash the white part of any sand - quarter length ways
- 1 red onion washed - cut into 8 wedges
- Sprig of fresh thyme (dried is fine)
- Sprig fresh oregano (dried is fine)
- 1 cup washed finely chopped kale (remove the hard stalks)
- 1 cup washed finely chopped silverbeet
- 3 cloves of garlic - crushed
- knob good quality unsalted butter
- 2 tbs good quality extra virgin olive oil
- 5 organic free range eggs
- 1/2 cup grated quality parmesan
- 4 rashes quality bacon
- 1/2 cup full cream milk
- 1 sheet quality puff pastry - thawed
Set your oven to 200 degrees (fan forced oven so adjust your oven accordingly)
Warm a medium non stick pan. Add the butter. Once butter has melted, add the leek, garlic, onion, kale, silverbeet, herbs and drizzle the olive oil over the top. Turn heat to low and cover with a lid for 15 minutes. Check every so often. These ingredients should soften and caramelise. Turn the pan off. Set aside
Whisk eggs together for one minute. Now add the milk and parmesan cheese, whisking until well combined and fluffy. Season with a little salt and pepper
Using butter/olive oil spray grease a pie dish and place the puff pastry in the dish.
Place everything from the pan on the puff pastry. Making a cross with the 4 pieces of leek in the centre. Spread the rest of the ingredients evenly over the top.
Carefully pour the egg mixture over the top. To finish, place the bacon rashes over the pie.
Place on the middle tray of your preheated oven for 25 minutes. Or until the pastry is golden brown and the egg is set.
Note: If you want the pastry to have a golden crust all over, it needs to go into a hot oven. NO ONE likes soggy pastry. DO they?
It will smell amazing!
Bon appetit x