Bacon and Mushroom Pie
Over a year ago
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Ingredients
- 3 medium sized potatoes, peeled and sliced
- 2 tbsp vegetable oil
- 2 medium sized onions, chopped
- 100g streaky bacon
- 100g chestnut mushrooms
- 100g cheddar cheese, grated
- 2 tbsp fresh parsley, chopped
- salt and pepper
- 4 tbsp crème fraiche
- 4 heaped tbsp English Provender Organic Sweet Tomato and Chilli Chutney
- 1 x 375g sheet of ready rolled puff pastry
- 1 egg, beaten
Accompaniment
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Method
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1
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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