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Creamy Bacon, Potato and Cheddar Cheese Pie

Creamy Bacon, Potato and Cheddar Cheese Pie

with Onion Marmalade and Peashoots

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Allergens:
Milk
•Cereals containing gluten
•Wheat
•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Garlic Clove**

45 grams

Mature Cheddar Cheese**

(Contains: Milk)

60 grams

British Smoked Bacon Lardons**

150 grams

Creme Fraiche**

(Contains: Milk)

10 grams

Chicken Stock Paste

20 grams

Onion Marmalade

¾ pack(s)

Puff Pastry Sheet**

(Contains: Cereals containing gluten, Wheat)

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

40 grams

Pea Shoots**

Not included in your delivery

75 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil for the Dressing

½ tsp

Sugar for the Dressing

Nutritional information

Energy (kJ)4831 kJ
Energy (kcal)1155 kcal
Fat71.1 g
of which saturates37.8 g
Carbohydrate101.1 g
of which sugars15.3 g
Dietary Fibre7.9 g
Protein24.5 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 240°C/220°C fan/gas mark 9. Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. Remove the puff pastry from your fridge.

Peel and slice the potatoes into 1cm thick rounds. Once boiling, add the potato slices to the water and simmer until just tender, 10-12 mins. TIP: The potatoes are cooked when you can easily slip a knife through them. Once cooked, carefully drain in a colander.

2

Meanwhile, peel and grate the garlic (or use a garlic press). Grate the cheese.

Heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

3

Add the garlic, stir-fry for 30 secs. Then stir in the creme fraiche, chicken stock paste and water for the sauce (see ingredients for amount). Bring to the boil then remove from the heat.

Stir in the cheese and onion marmalade. Taste and season with salt and pepper if needed. 

4

Once ready, lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy bacon sauce.

Cover with the puff pastry, trimming off any excess. Press some of the pastry over the side of the dish if you can, or just sit it on top. Make a small hole in the middle - this allows the steam to escape. TIP: Brush the pastry with a little milk if you have some.

5

Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. Once it's out of the oven, allow the pie to stand for 2 mins.

In the meantime, pop the red wine vinegar, olive oil and sugar for the dressing (see ingredients for amount) into a medium bowl. Season with salt and pepper then mix together. Set your dressing aside for now.

6

When everything is ready, add the peashoots to the dressing bowl and toss to coat. TIP: Don't do this too early or the leaves will go soggy.

Share the pie out between your serving bowls and serve the peashoots on the side.

Enjoy!

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