Bacon, leek and sweetcorn puff pie
2 dry cured smoked bacon or gammon steaks (about 200g each in weight), cut into cubes
15ml (1tbsp) Oil
2 leeks, washed, halved and sliced
200g low fat/light cream cheese
325g can of sweetcorn, drained (alternatively use 260g of frozen sweetcorn)
500g packet of pre-made puff pastry
Milk and egg, whisked, for glaze
Black pepper – to taste
Preheat the oven to Gas Mark 7, 200˚C, 400˚F.
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/2 pint 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 pastry with the milk and egg glaze.
Place in the preheated oven for about 25-30 minutes until the pastry is golden brown and well risen.
Serve with a selection of seasonal green vegetables.