Bacon and leek pie

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!
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By Pedro Barbosa

Category: Pies, Recipes

Cuisine: Portuguese

Difficulty: Easy

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

(3 votes, 4.00 out of 5)

Units: Metric (Units: US)

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)

For the béchamel sauce:

200 ml (about 1 cup) milk
2 tablespoons corn starch flour
1/2 tablespoon butter
Pepper (to taste)
Nutmeg (to taste)
Salt (to taste)

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. Sprinkle with grated cheese and bake until slightly golden, about 25 minutes.
Turn off the oven and serve.