Vienna, bacon and sweetcorn pie

Baked deliciousness.
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Recipe from: 09 July 2015
Preparation time: 10 min
Cooking time: 40 min


  • 250
    Eskort Diced Bacon or Eskort Lean Diced Bacon
  • 300
    Eskort Smoked Viennas, sliced
  • 15
    olive oil
  • 15
  • 1
    small onion, chopped
  • 2
    carrots, peeled and roughly chopped
  • 2
    sticks celery, finely sliced
  • 45
  • 420
  • salt and freshly ground black pepper
  • pinch paprika
  • 400
    puff pastry, defrosted
  • 1
    egg, beaten
  • handful thyme leaves, fresh
  • 2
    sweet mielies, kernels cut off
Servings: Change Serving



Preheat oven to 200ºC.

In a large pot place oil and butter, sauté onion for 2 - 3 min then add and cook diced bacon for 2 - 3 min.
Add carrots, celery and thyme and cook over gentle heat for 4 - 5 min, stir in sweetcorn and Vienna slices.
Turn heat up a little and add the flour, keep stirring for about a min before removing from the heat and add milk.
Return to heat and cook whilst stirring for a further min or two.
Season to taste and add a little milk if necessary.

Pour into an appropriately sized pie dish.
Egg wash the rim of your dish, drape over the rolled pastry and trim the edges with a knife.
Egg wash the top and cook in the centre of the oven for 10 min, reduce temperature to 200ºC and bake a further 15 min or until golden on top.
Stir in a tablespoon of sweet chilli sauce for extra bite.
This can be made as individual pies.
Filling can be made the day before and refrigerated.

Recipe reprinted with permission of
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