Sybil Kapoor's Leek and Bacon Pie
This pie is delicious made with home-made pastry - just process together 170g diced cold butter with 340g plain flour and a pinch of salt until it forms fine breadcrumbs.
Tip into a bowl, add a little cold water, just enough to bind together, lightly knead, wrap in foil and chill for 30 minutes. If buying ready-made shortcrust pastry, you will need about 600g. You can eat the pie hot, warm or cold. Try serving with jacket potatoes, pickle and a salad.
340g (flour-weight) shortcrust pastry
200g smoked back bacon
2 tablespoons sunflower oil
500g trimmed leeks
1 tablespoon roughly chopped tarragon
salt and freshly ground black pepper
3 egg yolks, beaten
2 tablespoons Dijon mustard
200ml creme fraiche
Preheat the oven to 180˚C/gas 4. Roll out two thirds of the pastry and line the base of a 20cm diameter non-stick pastry or Victoria sponge cake ring, letting the pastry slightly overlap the rim. Prick the base with a fork. Roll the remaining pastry into a circle large enough to cover the flan dish and place on a plate. Chill both.
Cut the sliced bacon into lardons. Slice the leeks in half lengthways and wash thoroughly before finely slicing. Heat the oil in a frying pan over a high heat. Fry the bacon for 3 minutes or until it is lightly coloured. Add the leeks and fry for 5 minutes or until the leeks have collapsed. Tip into a bowl.
Beat together the egg yolks and creme fraiche. Set aside a spoonful, then stir in the mustard and tarragon. Mix into the leeks and tip into the pastry case. Brush the rim with the spare egg and creme fraiche mix. Press on the pastry lid. Seal the two pastries together and trim neatly with a rolling pin. Pierce the top with a knife and brush with the beaten egg. Bake in the oven for 40 minutes or until the pastry is golden. Serve hot, warm or cold.
From 1 August you can see further recipes on www.sybilkapoor.com