Name: Bacon, broccoli and cheese pie
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon olive oil, plus 1 tbsp extra; 350 gram streaky bacon, diced; 2 tablespoon plain flour; 2 teaspoon mustard powder; 2 cup milk; 1/3 cup grated parmesan; 1/3 cup grated smoked cheddar cheese; 1/3 cup grated emmenthal; 2 medium onions, finely sliced; 1 clove garlic, crushed; 1 head broccoli, cut into florets; 1/4 cup chopped parsley; 1 sheet puff pastry; 1 egg yolk, whisked; 1 teaspoon poppy seeds; mixed leaves or steamed vegetables, to serve

Bacon, broccoli and cheese pie

Tick all the flavour boxes with these hearty pot pies, complete with a creamy, cheesy filling, salty bacon and fresh broccoli. Break off your crumbly crust and soak up the filling for extra goodness.

Serves 4

Prep

10M

Cook

45M

Marinate

Total

55M

Ingredients

1 tablespoon olive oil, plus 1 tbsp extra

350 gram streaky bacon, diced

2 tablespoon plain flour

2 teaspoon mustard powder

2 cup milk

1/3 cup grated parmesan

1/3 cup grated smoked cheddar cheese

1/3 cup grated emmenthal

2 medium onions, finely sliced

1 clove garlic, crushed

1 head broccoli, cut into florets

1/4 cup chopped parsley

1 sheet puff pastry

1 egg yolk, whisked

1 teaspoon poppy seeds

mixed leaves or steamed vegetables, to serve

Method

1.In a large frying pan heat oil on high. Saute bacon, 4-5 minutes until fat begins to render. Reduce heat to low and cook for further 8-10 minutes, stirring, until bacon is crisp.

2.Remove from pan using a slotted spoon taking care to retain as much fat in the pan as possible. Drain on paper towel.

3.Stir flour into pan with mustard powder and cook, stirring frequently 2-3 minutes until nut colour. Remove from heat.

4.Gradually add milk, stirring until smooth. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer 3 minutes. Stir in cheeses until melted. Season.

5.In a second frying pan, heat extra oil on medium. Saute onion and garlic 2-3 minutes until tender. Add broccoli cook 2-3 minutes more until just tender.

6.Add broccoli mixture, bacon and parsley to sauce, stirring well. Set aside to cool slightly.

7.Preheat oven to hot, 200°C. Place four 1 ¼-cup ramekins on an oven tray.

8.Using a 12cm cookie cutter, stamp out four rounds from pastry. Divide filling evenly between ramekins. Top with pastry, allowing a slight overhand. Brush with egg yolk and sprinkle with poppy seeds.

9.Bake 15-20 minutes until golden and puffed. Serve with leaves or steamed vegetables of choice.