SPONSORED: Vienna, bacon and sweetcorn pie

Eskort.com
4 servings Prep: 10 mins, Cooking: 40 mins
Rate this recipe
Baked deliciousness.

By Food24 July 09 2015
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Ingredients (15)

250 g bacon — Eskort Diced Bacon or Eskort Lean Diced Bacon
300 g sausages — Eskort Smoked Viennas, sliced
15 ml fresh chillies — 573
15 ml butter
1 onion — small, chopped
2 carrots — peeled and roughly chopped
2 celery stalks — finely sliced
45 ml flour
420 ml milk
sea salt and freshly ground black pepper
paprika — ground
400 g puff pastry — defrosted
1 eggs — beaten
fresh thyme — handful
2 corn kernels
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Method:

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.
Options:
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 Eskort.com.
 
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