8 rashers shortcut bacon chopped
5 large potatoes boiled and mashed
2 leeks sliced
2 tbs chopped chives
2 tbs plain flour
1½ cups milk
1 cup grated cheddar cheese
2 eggs beaten
3 sheets shortcrust pastry
2 sheets puff pastry
2 tbs parsley for garnish
INGREDIENTS:
“LOOKS LIKE A MEAT PIE - BUT THE INSIDE IS A CREAMY SURPRISE”
Potato, Leek & Bacon Pies
Pie assembly a little bit fiddly.
Heat some oil in a pan and cook bacon and leek for 10 minutes or until leek softens. Add flour and stir to combine with all ingredients. Cook for 1 minute. Lower the heat and slowly stir in the milk a little at a time. Stir until mixture boils and thickens; allow to cool. Stir in the potato, cheese and eggs. Mix well and refrigerate for 2 hours.
Use individual ramekins or pie dishes that are about 12cm diameter and 6cm deep. Grease dishes with butter. Cut a piece of baking paper the size of the base, and another strip to line the sides. Cut the shortcrust pastry for the base. Cut the sides strip(s) 2cm higher than the sides of the dish, and form the base of the pie. Press in any patches that are necessary.
ALSO MAKES A GOOD FAMILY PIE COOKED THE SAME WAY ON A 20CM PIE DISH.
LOVELY SERVED HOT FROM THE OVEN WITH A LITTLE CHILLED SALSA ON THE SIDE FOR CONTRAST. JUST SEED AND CHOP TWO RIPE VINE TOMATOES AND ONE SMALL RED ONION. MIX TOGETHER WITH SOME VIRGIN OLIVE OIL, AND REFRIGERATE.
Add baking marbles and blind bake in a 180 degree oven for 15 minutes. Remove from the oven and let cool.
Spoon in the filling leaving about 1cm from the top. Using the top of the same size ramekin cut out the top of the pie from a puff pastry sheet. Brush the top edges of the base with melted butter, and press the edges of the top into the base with a fork.
Cook pies in a preheated 180 degree oven for 30 minutes. Remove and let cool. Turn out the pies and place on a paper lined baking tray. Cook for a further 15 minutes until sides are browned, and the pies are heated through.
Mixture will make six.