Bacon and Mushroom Pie


Preheat oven to 220C Mark 7. Boil potatoes until tender, drain and leave to cool. Fry the onion in the oil until beginning to soften, add the bacon and mushrooms and cook until beginning to colour.

Mix together the potatoes, cooked onion mixture, cheese, parsley, seasonings and crème fraiche then spoon into pie dish.

Top with a heaped teaspoon of English Provender Organic Sweet Tomato and Chilli Chutney and cover with puff pastry. Glaze pie tops with the egg then cook for about 20 minutes until pastry risen and golden.

Serve with seasonal vegetables.


Medium Sized Potatoes, Peeled And Sliced 3
Vegetable Oil 2 Tbsp
Medium Sized Onions, Chopped 2
Streaky Bacon 100g
Chestnut Mushrooms 100g
Cheddar Cheese, Grated 100g
Fresh Parsley, Chopped 2 Tbsp
Salt And Pepper
Crème Fraiche 4 Tbsp
English Provender Organic Sweet Tomato And Chilli Chutney 4 Heaped Tbsp
Sheet Of Ready Rolled Puff Pastry 1 X 375g
Egg, Beaten 1

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