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Serves 4
INGREDIENTS:
8 oz. thawed shortcrust pastry, rolled out to 1/4 inch thick
2 cups canned pease pudding
1 clove garlic, crushed
1 tsp. parsley
1 cup half and half cream
1 tsp. salt
1 tsp. black pepper
1 cup backbacon, diced
1/4 cup milk to seal and glaze
METHOD:
Preheat oven to 400 F (200 C). Fit pastry into a pie dish. Roll out remaining pastry for the pie lid. Set aside.
Combine garlic, parsley, cream, salt, black pepper and backbacon in a pan. Bring to a boil and simmer for 5 minutes until thickened.
Moisten edges of pastry base with half the milk. Spoon in the bacon mixture.
Add the pease pudding. Put the pastry lid on top and crimp to seal. Brush remaining milk over the lid to glaze. Bake for 45 minutes or until golden. Serve hot with a light salad and soft rolls.
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