Leek Bacon & Egg Pie


  • 2 sheets frozen ready-rolled puff pastry, partially thawed
  • 1/2 quantity (3 cups) Savoury mince (see related recipe)
  • 1 egg, beaten
  • mixed salad leaves, to serve


  1. Grease & line a deep pie dish with pastry sheets.

  2. Place leek, butter and bacon in a saucepan and saute until leek is only partially tender. Cool

  3. Pour into pastry base, break in eggs and cut each yolk. Drizzle over cream,
    add salt & pepper and sprinkle with cheese.

  4. Bake in pre-heated oven (220°C) for about 30 minutes. Serve hot or cold

Note alternatively, make individual pies using individual cutters.
Top with pastry and sprinkle with sesame seeds.