- Butter 1 tbsp • 717 kcal
- leeks 2 cups of sliced and washed
- Minced garlic 3 - 4 cloves
- chili flakes ½ tbsp (optional)
- Pinch of salt
- Worcestershire Sauce 1 tbsp
- puff pastry or pastry sheets 1 ½ lbs or 3 store-bought
- Extra puff pastry sheet for decorations - optional
- Smoked bacon 12 oz thick cut, cut into 1 cm thick strips
- Eggs 9 • 130 kcal
- monterey jack or cheddar cheese 3 oz, shredded
- Extra salt and pepper to taste
This hearty rustic-style egg, bacon and leek pie is sandwiched between two layers of light puff pastry, and is perfect for a weekend brunch. You can also keep it to eat cold on a picnic or in a packed lunch – if there’s any left over, that is!
In a saucepan, melt the butter over medium-high heat. Add the garlic, leeks, a pinch of salt and chili flakes (if using) and cook until the leeks have softened, while stirring frequently.
Once the leeks have softened, stir in the Worcestershire sauce, and allow the leek mixture to cool down sightly.
BACON AND EGG PIE
Preheat your oven to 400°F / 200 °C/ fan 180 C/gas mark 6.
Butter a 1.5 qt casserole dish. Make sure to butter the top edges as well, since the puff pastry will puff up over the edge.
Lightly dust a work surface to roll out the puff pastry. Roll out about 14-15 oz of the puff pastry on the floured surface in a rectangle shape (to fit the bottom of the casserole dish), about 2 mm in thickness.
If using puff pastry sheets, place two sheets slightly overlapping each other, and roll them out until they are about 2 mm thick (and the two sheets are joined together). This will be the bottom pastry.
Roll out the remaining puff pastry (or 1 sheet of puff pastry) to fit the top of the pie dish, about 3 mm in thickness. Cover with plastic wrap/clingfilm and set aside.
Place the sheet of pastry in the casserole dish, and gently fit it on the bottom of the dish, with the pastry hanging over the edges. a fork, dock the bottom of the pastry.
Place about ⅓ of the bacon on the bottom of the pie.
Break 2 eggs into the pie dish and using a fork, break the egg yolks and spread the eggs on the base of the pie dish. Break an extra egg, but reserve the egg yolk in a separate bowl, add the egg white to the pie.
Break in the rest of the eggs into the pie, while evenly spacing them through the dish. Sprinkle some salt and pepper on top.
Dollop ½ of the leek mixture over the eggs, followed by the rest of the bacon, then the rest of the leeks and finally the grated cheese. Sprinkle a little salt and pepper over the cheese.
Brush some water around the edge of the pie, and place the top piece of pastry on to cover the dish. Press the edges gently to seal. Roll the excess to create a ridge along the edge of the pie, and crimp it using a fork to completely seal the edges of the pie.
Mix the extra egg yolk with about 1 tbsp of water and whisk to combine. Brush this egg yolk over the surface of the pie.
Cut extra decorations (optional), and place them on top of the pie. Brush the decorations with the egg wash as well.
Place the pie in the preheated oven, on top of the preheated baking tray. Lower the heat to 375°F/190°C/170 fan/ gas 5, and cook for about 50 minutes.
Check the pie after 20 minutes. Rotate the pie if necessary and check every 10 minutes afterwards. If the top looks like it's going to burn, cover with foil.
When the pie is baked, remove it from the oven and let it cool down. Slice and serve while warm or at room temperature.