Spring Green and Bacon Pie (serves 3)1 tbsp extra virgin olive oil
1 garlic clove, finely diced
1 large leek, finely sliced
4 rashers smoked bacon, diced
170g finely sliced spring greens
2 tsp Dijon mustard
Plenty of black pepper
1 sheet ready rolled puff pastry
*Serving suggestion: Ratatouille (Homemade- or Co-Op tinned is very nice as well)
1. Preheat the oven to 200C. Fry the leeks, garlic and bacon in the olive oil for 5 minutes. Add the spring greens and fry for a further 5 minutes. Allow to cool a little.
2. Mix the eggs, mustard and black pepper into the spring green mixture. Lay out the sheet of ready rolled puff pastry, on a baking sheet lined baking tray. Spoon all the filling onto one half of the pastry sheet.
3. Fold the other half of the pastry over the top of the filling, and press and crimp at the edges, making sure the filling doesn’t leak out too much anywhere, and the filling is well distributed throughout the pie. Cut a couple of little holes in the top of the pie (to let the steam escape, to avoid soggy pastry).
4. Put the pie in the oven for 26 minutes. Remove from the oven, and serve with whichever accompaniment desired (gravy, potatoes, vegetables, salad, baked beans, ratatouille etc.)