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LEEK AND BACON PASTIES

Makes 4

Let’s hope we shall have some good weather to enjoy picnics. These tasty pasties are ideal, they carry well, but they are also lovely eaten hot at other times. You will need a baking tray.

INGREDIENTS

Pastry

  • 250g (10oz) plain fl our
  • pinch of salt
  • 75g (3oz) hard margarine or butter
  • 50g (2oz) white fat
  • approx 5 tablespoons cold water

Filling

  • 2 medium leeks
  • 6 lean bacon rashers
  • pinch of dried mixxedherbs
  • black pepper
  • 2 tablespoons double cream
  • 1 egg

METHOD

Heat the oven to Gas 6 / 200C.

Grease a baking tray Rub the fats into the fl our and salt, mix with just enough cold water to make a fi rm dough. Put it into the refrigerator whilst making the fi lling.

Wash and thinly slice the leeks and put into a pan with a little boiling salted water for 2 minutes. Drain well and dry on kitchen paper.

Chop the bacon, mix with the herbs. In a basin beat the egg with a fork and add half of it with the cream to the bacon and leeks. Reserve the rest of the egg for brushing the pasties.

Divide the pastry in 4. Roll out each piece, not too thinly, and cut out 4 rounds approx 18cm (7in) diameter using a small plate or something similar.

Divide the fi lling into 4 and place a portion across the centre of each round. Damp the edges and bring them up together at the top into a semi-circular shape, sealing them together fi rmly. Crimp the edges with the fingers.

Brush with the reserved egg and place on the baking tray.

Bake for approx 30 minutes or until golden brown. Serve hot or cold.

NOTE: If you are short of time you could use ready-made shortcrust pastry.

Posted in Recipes on Aug 01, 2009