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Bacon and Leek Pasty

Warm up to this homely pie recipe by Matt Tebutt, as featured in episode 16 of Perfect



  • 1.

    Fry the bacon lardons in a little oil until starting to turn golden then add a knob of butter, thyme and the leeks, fry for a few minutes until they start to soften, add the mustard and cream and cook for a further minute or so remove from heat and leave to cool then stir through the potato and apple cubes and cheese, season well

  • 2.

    Roll out the pastry on a floured surface until its approx 5mm thick, cut out approx 20cm rounds and wet the edges with water. Spoon the filling into the lower middle of each of the circles, top with a sprinkle of flour and a few dots of butter and give a final season then fold over the other half to make a semi circle shape, crimp the edges to seal. wash with beaten egg then cook in an oven at 170c for 40 to 45 minutes

  • 3.

    Remove and leave to cool a little before eating with a pint of cider



• The trick to a neat crimp is not to have too thick a crimp in the first place. If you count 16 to 18 crimps in a pasty it will have a nice sized crimp

• Open-freeze the uncooked pasties on a tray and place in an airtight container in the freezer until required. Thaw completely and cook as above

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Bacon and Leek Pasty.


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