Leek, Bacon and Kale Pie
A family favourite, the simple pie is a tea-time treat we’re all happy to tuck in to. With a crunchy crust and an oozing filling, this Leek, Bacon and Kale Pie will satisfy even the most dedicated of pie-lovers. The additional of Kale brings a new flavour to the mix, and is a super food… so this is diet food right?! Sit back, relax, and tuck in.
Visit The Tasty Other’s website for more foodie inspiration like this delicious Cauliflower Salad with Spinach.
- 60 minutes
- Serves 4
- 110g all-purpose Flour
- pinch Salt & White Pepper
- 80g Unsalted Butter, frozen
- 2-3 tablespoons cold water
- 1 medium egg, beaten with 1/2 tablespoon water
For the filling…
- 2 tablespoons Extra Virgin Olive Oil
- 200g Cured Bacon, roughly chopped
- 1 large Red Onion, roughly chopped
- 3 cups Leeks (about 400g), roughly chopped
- 2 big handfuls fresh Kale, roughly chopped, hard ends discarded
- 2/3 teaspoon grated Nutmeg
- Sea Salt & freshly ground Black Pepper to taste
- 1 tablespoon fresh Parsley, finely chopped
- 130g Mature Cheddar, grated
- Combine the flour, salt and pepper in a large bowl. Grate the frozen butter into the flour using a box grater. Add a couple of tablespoons of cold water and fold until the dough comes together – it should be soft, but not sticky (you may need to add a pinch of flour, or a splash of water). Shape into a ball, flatten, wrap in cling film and refrigerate until ready to use.
- Preheat the oven to 200°C (180°C fan).
- Warm the olive oil in a large frying pan over a medium heat. Add the bacon and cook for 5 minutes, or until lightly crispy. Add the chopped leeks and onions and cook for 10 minutes, tossing well to combine.
- Wash the kale, drain well and add to the pan along with the salt and pepper, nutmeg and parsley. Cook for another 7 minutes, until almost wilted, before removing for the heat and allowing to cool for 5 minutes.
- Add the cheese to the mixture, combine, taste, and adjust the seasoning if necessary. Scoop into your pie dish.
- Take the dough out of the fridge and roll out onto a lightly floured surface, until a little bigger than the pie dish you’ll be using. Top the filling with the pastry, trimming away any excess. Brush with the beaten egg was, and cook for about 30 minutes, or until golden.
- Remove from the oven and allow to cool for about 10 minutes before serving.
This Leek, Bacon and Kale pie will keep for a couple of days in an air-tight container in the fridge, and can be enjoyed cold for an indulgent and comforting lunch.