|400.00 g||puff pastry|
|250.00 g||bacon — cubed|
|3.00||leeks — 1 onion|
|250.00 g||peas — frozen|
|5.00 ml||freshly ground black pepper — to taste|
|250.00 ml||cheddar cheese — grated|
Oven temperature:180 °C
1. Preheat the oven. Roll out the puff
pastry and use it to line a square
oven-proof pie dish, ensure that the
dish’s sides are also covered. Cut the
edges neatly with a sharp knife and
prick the bottom with a fork.
2. Heat the butter in a frying pan and
fry the bacon until it begins to colour.
Add the leeks and stir-fry until soft.
Add the peas and stir until warmed
through. Remove from the heat and
allow to cool.
3. Beat the eggs and cream and season
with salt and freshly ground black
pepper. Spoon the cooled bacon
mixture onto the pie crust and pour
the egg and cream mixture over it.
Sprinkle the cheese on top of the pie
and bake for about 40 minutes or
until golden brown and set. Serve hot.