Creamy Potato, Bacon and Cheddar Pie

Name: Creamy Potato, Bacon and Cheddar Pie with Onion Marmalade and Pea Shoots
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: ¾ Puff Pastry Sheet; 450 Potatoes; 2 Garlic Clove**; 40 Mature Cheddar Cheese; 60 British Smoked Bacon Lardons; 150 Creme Fraiche; 10 Chicken Stock Paste; 20 Onion Marmalade; 12 Red Wine Vinegar; 40 Pea Shoots; 75 Water for the Sauce; ½ Sugar for the Dressing; 1 Olive Oil for the Dressing

with Onion Marmalade and Pea Shoots

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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.

Tags:

New

Allergens:

Cereals containing gluten

•Milk

•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

Puff Pastry Sheet

(Contains: Cereals containing gluten)

450

Potatoes

Garlic Clove**

Mature Cheddar Cheese

(Contains: Milk)

British Smoked Bacon Lardons

150

Creme Fraiche

(Contains: Milk)

Chicken Stock Paste

Onion Marmalade

Red Wine Vinegar

(Contains: Sulphites)

Pea Shoots

Not included in your delivery

Water for the Sauce

Sugar for the Dressing

Olive Oil for the Dressing

Nutritional information

Energy (kJ)4621 kJ

Energy (kcal)1104 kcal

Fat70.9 g

of which saturates37.5 g

Carbohydrate96.4 g

of which sugars15.5 g

Protein24.2 g

Salt3.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Colander

•Large Saucepan

•Pan

•Garlic Press

•Grater

•Oven dish

•Bowl

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.