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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

Bacon and Leek Pasty

Notes

RECIPE TIPS:

• 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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» Top Wine Matches For This Recipe

Angus Hughson

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

 
 

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