Vegetable and bacon pie… and a yummy use of leftover pastry

Little boy is four and a half months old (now 5 months) (… now 6 months!) and I’m going to attempt to finish my first blog post since he arrived. I did draft one a couple of months ago, but it turned into a rant about how people judge other people’s parenting skills. A shame really; what had started as a good day where I had managed to cook myself a delicious lunch from scratch (and even eat it while it was reasonably warm) turned into the day where I decided that the collective noun for mothers is ‘a judgement’. A parliament of owls, a murder of crows, a judgement of mothers… sounds about right. Today I am somewhat more positive, so here goes.

Not only is this the first post since baby arrived, it is also the first in my new kitchen. We took delivery of a new oven this week to replace the rather scary ancient gas contraption, so of course I celebrated by making pie!

This recipe was invented using inspiration from the reduced section of the supermarket and what needed using up in the fridge. I have rarely bought ready chopped vegetables in the past thinking it a bit lazy, which I suppose it is when you have time and energy. Now that I have a baby who will only let me put him down for limited periods of time I see the point of them! The chopped carrot and swede was reduced in the supermarket, as was the pastry. The spinach was in the fridge and wanted using, I wouldn’t have thought to buy it for this purpose but it worked.

Ingredients

  • Chopped carrot and swede
  • Half a pack of bacon, chopped
  • Half an onion
  • A few cloves of garlic
  • Teaspoon dried herbs – I used thyme and tarragon
  • A couple of handfuls of spinach
  • A splash of cream
  • A handful of grated cheddar cheese
  • Pastry – I used ready rolled

Method

Preheat the oven to 180oC.

Finely chop the onion, garlic and bacon and fry together in a saucepan which has a lid – you will need very little oil because the fat will come out of the bacon. Add the chopped carrot and swede, herbs and black pepper. Do not add salt or stock at this stage – you will probably find that the bacon makes it salty enough. Add about half a pint of water hot from the kettle and simmer until you can put a fork in the vegetables. Stir in the spinach so that it wilts, then drain most of the liquid off (you can use this later as stock for soup). Stir in cream and grated cheese, taste and add salt and pepper to taste. Put the pie filling in an oven proof dish and let it cool before adding the pastry lid – pastry put on a hot filling often shrinks. Brush the pastry with egg and bake in the centre of the oven for half an hour to 45 minutes.

… and finally, I don’t like to waste things so I made some delicious little tarts with the leftover pastry and egg. I rolled the pastry thinly and used a biscuit cutter to make rounds which I pressed into a small muffin tin. These I filled with finely chopped mushrooms which I had stirred into the remaining beaten egg along with some dried herbs and salt and black pepper. These were baked below the pie for about 10 to 15 minutes.

2 thoughts on “Vegetable and bacon pie… and a yummy use of leftover pastry

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