This recipe of bacon and leek pie is light, delicious, easy to prepare and it’s great to serve with lettuce and tomato salad. Try it!
Servings:: 4
Prep Time:
15 m
Cook Time:
50 m
Total Time:
1:05 h
Ingredients: bacon, béchamel sauce, butter, cheese, corn starch, eggs, leek, lemon, milk, nutmeg, olive oil, onion, pepper, puff pastry
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(4 votes, 3.75 out of 5)Ingredients
- 100 grams (3 1/2 ounces) leek
- 100 grams (3 1/2 ounces) raw bacon
- 1 medium onion
- 200 grams (7 ounces) puff pastry
- Pepper (to taste)
- 50 ml (1/4 cup) olive oil
- 1 egg
- A few drops of lemon juice
- Grated cheese (to taste)
- 200 ml (about 1 cup) milk
- 2 tablespoons corn starch flour
- 1/2 tablespoon butter
- Pepper (to taste)
- Nutmeg (to taste)
- Salt (to taste)
For the béchamel sauce:
Directions
- For the béchamel sauce:
Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes. - Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool. Béchamel sauce recipe.
- Cut the leek into slices and the bacon in pieces.
- Place the olive oil, chopped onion and the bacon in a frying pan and saute over low heat until the onion start to turn slightly golden. Add the leek and cook about 5 minutes, stirring occasionally.
- Preheat the oven to 180ºC (350ºF). Grease a pie pan (24 centimeters (9 1/2 inches)) with some butter, line with the pastry and prick the bottom with a fork.
- Meanwhile, whisk the béchamel, egg and a few drops of lemon juice.
- Place the bacon and leek mixture over the pie and drizzle with the béchamel mixture.
- Turn off the oven and serve.
Bacon and leek pie
Nutrition facts
Serves 4
Per Serving:
% DAILY VALUE
Calories 590
Total Fat 43 g(66%)
Saturated Fat 11 g(55%)
Cholesterol 70 mg(23%)
Sodium 800 mg(33%)
Total Carbohydrate 41 g(14%)
Protein 11 g
