This is a great hearty winter pie that really is comforting during the cold dark nights. It is packed with the seasons finest fresh vegetables and the bacon will bring around any big meat eaters. My hubby is not a fan of vegetarian meals and always asks "where's the meat?" So I find this pie is great compromise. Plus I always have some of the pie filling left over which the twins love as it is or blended up with some milk and made into a creamy soup.
Winter Veg and Bacon Pie
250g plain flour
150g butter straight from the fridge
2tsp dried rosemary
1tsp dried thyme
2 egg yolks at room temperature
50mls cold water
Pinch of salt
Half a large suede or a whole small one
4 cabbage leaves
6 rashers of bacon
1 red onion
2 heaped dsp of creamed cheese
1 - Make the pastry a minimum of 3 hours before it is needed.
2 - Put the flour, cubed butter and herbs in a food processor and blitz until you have breadcrumbs.
3 - Add the egg yolks and the water and gently blitz until you have a rough dough.
4 - Remove from the food processor and form it into a ball and flatten into a disc, wrap and place in the fridge for at least 3 hours.
5 - Cube the suede, parsnips and carrots, slice the leek and cabbage and wash. Cook the vegetables until tender. I have cooked mine in the steamer as this is great way to cook vegetables and keep in all of their goodness. Once cooked leave to cool.
6 - Just before you are ready to roll out the pastry for your pie cut the bacon into small pieces and fry with the red onion in a little olive oil.
7 - Add the fresh herbs to taste and season with black pepper.
8 - Add the cream cheese and cook until it has melted down and the bacon is cooked.
*Pre heat the oven to 200C*
9 - Remove from the heat to cool while you prepare the pastry for the pie.
10 - Divide your pastry in two and roll out. Place one piece into the bottom of a pie dish.
11 - Mix together the cooled vegetables with the cream cheese, bacon and onion.
12 - Place your filling into the pie dish. You will probably have some of the filling left over ddepending on the size of your dish.
13 - Place the second piece of pastry onto the top and crimp around the edges and place a couple of slits on the top so hot air can escape. Brush over some egg wash and place in the preheated oven for 30 minutes.
Remove from the oven and serve. This pie is delicious served with light creamy mashed potaotes.