Creamy Potato, Bacon and Cheddar Pie
with Onion Marmalade and Pea Shoots
Nothing says hearty and warming like a delicious pie, and this Creamy Potato, Bacon and Cheddar Pie with Onion Marmalade and Pea Shoots will soon be a family favourite.
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.
Ingredients
¾
Puff Pastry Sheet
(Contains Cereals containing gluten)
450
Potatoes
2
Garlic Clove
40
Mature Cheddar Cheese
(Contains Milk)
60
British Smoked Bacon Lardons
150
Creme Fraiche
(Contains Milk)
10
Chicken Stock Paste
20
Onion Marmalade
12
Red Wine Vinegar
(Contains Sulphites)
40
Pea Shoots
Not included in your delivery
75
Water for the Sauce
½
Sugar for the Dressing
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge.
Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. 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.
Once cooked, carefully drain in a colander.
While the potatoes cook, 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.
Add the garlic to the bacon and stir-fry for 30 secs.
Stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry 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.
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 (see ingredients for amount), 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.
Bake your pie on the top shelf of your oven until golden brown, 15-20 mins.
In the meantime, pop the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts) into a medium bowl.
Season with salt and pepper, then mix together. Set your dressing aside for now.
Once your pie is out of the oven, allow it to stand for 2 mins.
Add the pea shoots to the dressing bowl and toss to coat. TIP: Don't do this too early or the leaves will go soggy.
When everything's ready, share the pie between your bowls and serve the pea shoots on the side.
Enjoy!
