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.

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