I subscribed to a cookbook, which came with some of the ‘BEST’ magazines, one of the cookbooks contained recipes for pies. A few took my fancy but I ended up making this recipe based on the ingredients I had at home. It’s good wholesome, comfort food. Give it go and let me know what you think.
1 pack of puff pastry (2 x sheets. If frozen leave out overnight to thaw)
1 ½ leeks, chopped
4 slices of smoked bacon, chopped
6 cherry tomatoes, halved
5 eggs beaten
1 egg beaten for sealing and glazing
6 slices of goat’s cheese
Salt and pepper
- Pre-heat the oven to gas mark 7, 218 degrees Celsius.
- Fry off the bacon until browned.
- Grease an ovenproof dish (about 15 cm deep) and roll out one sheet of your puff pastry into your dish. Cut off any edges and patch any areas that you may be short of pastry using some of the beaten egg to help the patches of pastry to stick together.
- Add the chopped leek, fried bacon, cherry tomatoes and goat’s cheese onto the pastry base.
- Add some salt and pepper to the beaten eggs and pour over the pastry base.
- Place in the oven and cook for about 12-15 minutes. Remove from the oven. Brush some of the beaten egg around the rim and place the second sheet of puff pastry across the top, cut off any excess pastry. Glaze to top with the egg.
- Place back in the oven for a further 12-15 minutes. Keep an eye on it as the pastry can burn quite quickly.
Note: Serve with a salad with balsamic dressing.