Bacon and Leek Pasty Recipe

0:15 PREP • 0:25 COOK
14 Ingredients
Serves 4

4

Method

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

Nutritional information

Nutritional analysis per serving (4 servings)

Energy 1013kj
Fat Total 73g
Saturated Fat 23g
Protein 21g
Carbohydrate 68g
Sugar 8g
Sodium 777mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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