Bacon, Leek & Sweetcorn Puff Pie

15 prep, 40min cook

Serves 4

Ingredients

2 dry-cured smoked bacon or gammon steaks, cut into cubes

1 tbsp oil

2 leeks, washed, halved and sliced

200g light cream cheese

325g can of sweetcorn, drained (or 260g of frozen sweetcorn)

500g packet of ready-made puff pastry

Milk and egg, whisked, for glaze

Black pepper – to taste

Method

Preheat the oven to 200ºC/400ºF/ Gas Mark 7. Heat the oil in a large pan. Add the bacon and leeks and cook until the bacon has changed colour and the leeks are beginning to soften.

Add the cream cheese and combine together well. Heat through and allow to thicken slightly for about 2-3 minutes. Add the black pepper and sweetcorn then place in a large 1-litre pie dish.

Roll out the pastry to a size that will roughly cover the dish – decorate the edge with a pattern (a good effect is to use the edge of a small round glass) and if you wish cut out shapes to decorate the top of the pie. Brush the pastry with the milk and egg glaze.

Place in the pre-heated oven for about 25-30 minutes until the pastry is golden brown and well risen. Serve with seasonal green vegetables.