Bacon-and-Leek Pie

Bacon-and-Leek Pie

Gather the family around the table with this delightful farmhouse-style dish that is both delicious and simple to make. Lovely with some fresh summer vegetables and a sparkling cider.

6-8 Spencer’s Back Bacon Rashers, chopped in half (1 pack)
1 Ready-made 9-inch Piecrust
1 teaspoon Oil
1 Shallot, peeled and sliced
3 Leeks, sliced
¾ cup Crème Fraise
3 large Eggs
2 tablespoons Fresh Parsley, chopped
2 tablespoons Mustard
1/3 cup Milk
Pepper to taste

Cooking Directions:
Preheat the oven to 350F. In a large frying pan, heat the oil. Add the back bacon, shallot and leeks and fry until they soften on medium heat. Leave to cool on the side.

Mix together the crème fraise, 2 eggs, pepper, mustard and parsley. Add to the bacon mixture.

Roll out your ready-made piecrust into a 9-inch pie tin, being sure to completely fill the bottom with crusts. Be careful to avoid air pockets, and leave excess dough hanging off the edges of the tin.

Fill the pastry with the bacon mixture. Using the remainder of your ready-made piecrust, drape the top of the pie over the top. Use your finger and thumb to pinch the top and side edges of the pastry firmly together.

In a small bowl, combine the milk and remaining egg until mixed well. With a brush, glaze the top of the pie.
Bake the pie in the preheated oven for 40-50 minutes until golden brown. Remove from oven and let cool.

Serves 4