For a printable version of this recipe, click here.
Whole eggs are cooked within this tasty, shallow leek and bacon pie. Serves 4.
Ingredients
6 oz shortcrust pastry
4 oz leeks, washed and very thinly sliced
6 oz streaky bacon, de-rinded and diced
4 eggs
Salt and pepper
Pinch of freshly grated nutmeg
Method
Set oven to 400F or mark 6.
Grease a 7-inch round deep flan dish.
Roll out the pastry on a floured surface and use about two-thirds to line the dish.
Place the thinly sliced leeks on the pastry, then a layer of bacon pieces, and lastly break the eggs on top. Season, sprinkle over the nutmeg, cover with a thin layer of pastry, and seal the edges. Bake for about 40 minutes until the pastry is golden brown. Serve hot with a green vegetable or cold with chutney and salad.
Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.